Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course with Northwoods flavor.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
367 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bring 2 2/3 cups water and wild rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Drain any excess liquid; fluff rice with a fork.
Step 3
Meanwhile, place squash, cut-sides down into a deep baking dish filled with 1/2-inch water. Bake in the preheated oven for 40 minutes; drain water and set aside.
Step 4
Bring some water to a boil in a saucepan, then remove from heat; add cranberries and let stand for 5 minutes. Drain and set aside.
Step 5
Cook venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
Step 6
Combine wild rice, cranberries, venison, and brown sugar in a bowl; season with cinnamon, nutmeg, salt, and black pepper.
Step 7
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub insides of squash halves with butter; place cut-sides up on the baking dish. Stuff with rice mixture. Broil for 5 minutes.
