Venison and Wild Rice Stuffed Acorn Squash

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

Ingredients

• 1 pinch salt and pepper to taste
• 1 acorn squash, halved and seeded
• 1 teaspoon cinnamon
• 0.25 cup butter
• 0.5 cup brown sugar
• 0.5 teaspoon nutmeg
• 0.33333334326744 cup wild rice
• 2.6666669845581 cups water
• 0.33333334326744 cup cranberries
• 0.5 pound ground venison

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.