Ingredients
4
4 servings
- •⅓ cup wild rice
- •2 ⅔ cups water
- •1 acorn squash, halved and seeded
- •⅓ cup cranberries
- •½ pound ground venison
- •½ cup brown sugar
- •1 teaspoon cinnamon
- •½ teaspoon nutmeg
- •1 pinch Salt and pepper to taste
- •¼ cup butter
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
- Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
- Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
- Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
- Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 367
- Carbohydrate: 52g
- Fat: 13g
- Fiber: 3g
- Protein: 14g
- Sugar: 30g
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