For a richer flavor, try using maple syrup instead of brown sugar. Consider adding chopped pecans or walnuts to the filling for extra crunch. If you don't have venison, ground beef or turkey make excellent substitutes. For a vegetarian version, substitute the venison with sautéed mushrooms and lentils.
Venison and Wild Rice Stuffed Acorn Squash
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS115
Embrace the rustic charm of the Northwoods with this comforting dish! Tender acorn squash halves cradle a savory blend of wild rice, succulent venison, and tart cranberries, all infused with the warm embrace of autumn spices.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol70 mg
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Fiber3 g
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Protein14 g
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Saturated Fat8 g
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Sodium114 mg
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Sugar30 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400°F (200°C). (5 minutes)
02
StepIn a medium saucepan, combine water and wild rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the rice is tender and most of the water is absorbed. This should take about 40 minutes. Drain any excess water and fluff the rice with a fork. (45 minutes)
03
StepWhile the rice is cooking, place the squash halves, cut-sides down, in a deep baking dish. Add about ½ inch of water to the dish. Bake in the preheated oven for 40 minutes, or until the squash is fork-tender. Drain the water from the dish and set the squash aside. (45 minutes)
04
StepPlace dried cranberries in a heat-proof bowl and cover with boiling water. Let stand for 5 minutes to plump, then drain well. (7 minutes)
05
StepIn a skillet over medium-high heat, cook the ground venison, breaking it up with a spoon, until it is fully browned and cooked through. Drain off any excess fat. (10 minutes)
06
StepIn a large bowl, combine the cooked wild rice, cranberries, and venison. Add the brown sugar, cinnamon, and nutmeg. Season generously with salt and pepper to taste. Mix everything well to combine. (5 minutes)
07
StepSet an oven rack about 6 inches from the heat source and preheat the broiler. Rub the insides of the baked squash halves with the softened butter. Place the squash halves, cut-sides up, in the baking dish. Stuff each half generously with the wild rice and venison mixture. (10 minutes)
08
StepPlace the stuffed squash under the preheated broiler and broil for 5 minutes, or until the filling is heated through and the tops are lightly browned. Watch carefully to prevent burning. (5 minutes)
09
StepLet cool slightly before serving.
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RECIPE REVIEWS
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Please Rate
Michelle Murphy
Apr 12, 2025Easy to follow and the results were delicious. Will definitely make again!
Leanne Nitzsche
Mar 10, 2025Next time, I'll try using maple syrup instead of brown sugar.
Avery Hilll
Feb 21, 2025I was skeptical about the venison, but it was amazing in this!
Aleen Feest
Feb 10, 2025This is my new go-to recipe for fall!
Dorian Greenfelder
Jan 7, 2025I used butternut squash instead of acorn squash, and it worked great!
Shawna Dooley
Jan 4, 2025I added some chopped apples to the filling, and it was fantastic!
Regan Olson
Aug 16, 2024My family loved this! Even my picky eaters enjoyed it.
Efren Schneider
Jul 16, 2024The broiling step is crucial for getting a nice caramelized top.
Julie Langworth
May 26, 2024This recipe was a HUGE hit at Thanksgiving! The flavors are perfectly balanced.
Emilio Boyer
May 25, 2024Make sure to drain the wild rice really well!