Venison and Wild Rice Stuffed Acorn Squash

i will make this again as it was easy and flavorful, i have made this with wild rice and a wild rice and rice blend

Made this today and it was delicious. Each fall we make enough cranberry/orange/ginger/cinnamon dressing to last the year, so I just added about 1/2 cup of the dressing. It saved time and effort and all the flavors worked.

feels like a very canadian dish with the venison cranberries and wild rice. made as directed however used only 1 tbsp brown sugar (maple syrup might be a good substitute) and it was sweet enough. filled 3 acorn squash – 6 halves. Enjoyed this fall meal.

Loved this recipe! The only thing I added was some chopped onion with the venison. As the review by the recipe contributor stated—this makes way more filling than one acorn squash needs but it is so good it can be eaten alone as a main dish with other sides or perhaps use it as a variation in stuffing green peppers.

Used ground beef instead of venison but otherwise did not change the recipe. I found it very tasty, sweet and filling, with a tart contrast in the cranberries. It looks very attractive too.

I used basmati rice, and apples and dates instead of cranberries, and Italian sausage.

I took a lot of suggestions from you all and had to improvise a few things. I halved the sugar, doubled the rice, and used hardly any butter. I didn’t have any nutmeg so I used only Chinese 5 spice and I didn’t have venison so I used lamb instead. Couldn’t find fresh cranberries so I reconstituted craisins. My rice cooker sucked at cooking wild rice so I had to cook it a little more when I put it all together to get the rice right. Since I needed more moisture I used the water leftover from reconstituting the cranberries and that worked well.

Made this dish and my family loved it. Based on other suggestions I only used 1 tbs of butter. Also we don’t like sweet dishes so I didn’t use any brown sugar. I added some almond slivers and it was perfect!!! Will definitely make this dish again.

I did not have venison I wish we did! But since it’s not easily accessible unless you have a hunter in the family, I used ground turkey it was great it reminded me of thanksgiving in a squash! My husband had never has acorn squash before and he ate 2 halves so it’s a good thing I prepared 2 squash instead of 1

Didn’t have venison so used ground beef. It was excellent! Only needs enough butter to brush across the skin of squash.

We made this tonight. I used quinoa instead of rice and cut the sugar in half since everyone mentioned it was too sweet. my husband & I both really liked it. Will make it again.

I’m a little surprised. I had to add a lot of seasoning to stop this from tasting like dessert or a side dish. My husband raved at the end result though and was pleased with the ground venison. It was an easy enough dish to prepare and open to change-ups, though, so I’ll probably use this as a base recipe again in the future.

I love this recipe. As others have done, I cut the sugar by half, and I use only about a tsp of butter in each half of the squash. I used dried cranberries+cherry+blueberry, added 3 carrots, one yellow onion, 2 celery stalks, and half a tbsp of fresh ginger sauted. I’ve made it with kangaroo and with lamb, I think any ground meat would be great but something that has a lot of flavour on it’s own is the best compliment for the dish.

I LOVE this unique recipe! Just made it for the first time. I used elk since the local butcher had ground elk and not venison…I diced an onion and sauteed that in a little oil before adding the elk, I used a wild rice mix, and I doubled the recipe (but left the brown sugar and cinnamon amounts alone, effectively halving them). Last night, I made the acorn squash according to directions, but tonight I actually cut it into fourths and roasted it cut-side up with some olive oil and salt and pepper. I thought that way was much better. Overall, it’s just such an awesome mix of flavors, and not too sweet when the brown sugar is cut in half. I will be making this again for SURE.

While we loved the recipe. We made it without the cranberries, made with Uncle Ben’s Long Grain and Wild Rice, 1 lb venison, and two squash. We had more filling than squash, so I would recommend using 3-4 with what I used. I kept the rest of the proportions the same. The other things I did differently were to add the seasoning mace (which can be expensive but goes a long way and goes well with most soups)and topped it with some shredded parmesean cheese. Overall, we will have more of this. I loved it quite a bit but am not a huge fan of venison. We were skeptical at first but the blends work extremely well together. With some tweaks you will ove it too and make it your own.

This did nothing for me. It was edible, but I thought the flavors were way too blah (its pretty bad when the most obvious flavor is the salt you add to “spice” it up a bit).

This recipe is so flexible and very creative for venison – which is why I gave it 5 stars. You can easily alter this recipe to taste, and it still turns out great. Here is what I did: Per other reviews, I decided to cut out the butter entirely and double the rice, which was a rice blend with lentils. I added finely chopped mushrooms (portobella) – good addition – and used fresh cranberries cooked down a bit. I would skip the sugar, too, next time, because we also do not love sweet dishes for dinner, like another reviewer. I made a double batch easily. Thanks for a new idea for venison!

I followed this recipe to a t. My only change was cutting back the butter and sugar that was suggested by other viewers. We are not fans of sweet dinners and this meal was not for us.

I cut the sugar and butter as recommended by others, and added diced onions to the stuffing … this got rave reviews by everyone around the table (including the kids!)

I used red rice instead of wild rice and dried cranberries instead of fresh (they didn’t have them at the store). It was absolutely delicious! Even my 2 yr. old loved it. It was a bit too different for my meat-and-potatoes husband, but he still ate it (I knew it wasn’t to his taste when I cooked it, but I can only do chili mac so many times). I think next time I’ll use less sugar if I can’t get fresh cranberries. The dried cranberries contain added sugar, and I think that made the dish a bit too sweet. Also, I used olive oil instead of butter – worked great & much healthier.

Made this recipe tonight for me and my husband, used half the brown sugar and no butter per the reviews, and it was delicious! I wish I had cut the cinnamon back a little though too as it was a bit over powering, but very glad I had cut the brown sugar–it was plenty sweet w/ the 1/4 cup. I also used ground venison sausage which has a stronger flavor & white rice instead of wild b/c it was what I had and the craisins–I cut them into tinier pieces w/ kitchen shears and added the pine nuts one reviewer suggested. I will definitely be making this again and having some dinner guests!