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Venison and Wild Rice Stuffed Acorn Squash
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Baked acorn squash filled with flavorful spiced venison and wild rice, creating a delicious one-dish meal.
Ingredients:
  • 0.33333334326744 cup wild rice
  • 2.6666669845581 cups water
  • 1 acorn squash, halved and seeded
  • 0.33333334326744 cup cranberries
  • 0.5 pound ground venison
  • 0.5 cup brown sugar
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 1 pinch Salt and pepper to taste
  • 0.25 cup butter
Instructions:
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • In a saucepan, let rice and water come to a boil on high heat. Then, lower the heat to medium-low, cover, and simmer until the rice is tender for about 40 minutes.
  • Place the squash cut-side down in a deep baking dish with 1/2-inch of water. Bake in a preheated oven for 40 minutes, then remove from oven and set aside after draining the water.
  • First, bring water to a boil in a saucepan. Remove from heat, add cranberries, and let stand for 5 minutes before draining and setting aside. Next, cook ground venison in a skillet over medium-high heat until fully cooked and crumbly.
  • Combine the wild rice, cranberries, venison, and brown sugar, then mix in the delightful flavors of cinnamon, nutmeg, salt, and pepper.
  • Preheat the broil setting on the oven. Spread butter inside the squash halves, then place them cut-side up on a baking dish. Fill with the rice mixture and broil for 5 minutes.

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