Recipe by Aaron
"These acorn squash are stuffed with great Northwoods flavors!"
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2 2/3 cups
acorn squash, halved and seeded
Salt and pepper to taste
I submitted this recipe and wanted to make it according to the directions allrecipes used. They changed a few things.
The recipe is still good. It doesn't need anywhere near that much butter though. I melted a quarter cup of butter and put it in the halves of the squash and then added the rice/venison mixture. After I took the squash out from under the broiler and cut the halves in half, butter just ran out. I don't believe it was necessary to add that at all.
Secondly, there is about twice as much venison/rice mixture than is needed for one acorn squash. This isn't too much of a problem though as I am more than happy to just eat that on its own.
So four stars because of the unnecessary butter. Otherwise I hope you enjoy the recipe.
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.
Beautiful dish, and open for creativity! I used two squash, venison sausage, and dried cranberries. When browning the sausage I added some diced onion and celery. I too cut back on the brown sugar and butter. This was fabulous!
This was undoubtedly the best thing I have made. I added a dash of pine nuts to the mixture, and used beef instead of venison. It makes a very impressive and showy main course that is warm, comforting, and filling. YOU MUST TRY IT
very very good. this is a great change from all the traditional recipes for venison out there. i used cubed venison instead of ground venison, and it was delicious!
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!
very good but too sweet for our tastes. Next time I would use 1/2 the brown sugar and twice the rice which would almost double the number of servings.
I used double the amount of wild rice and half the brown sugar and butter called for in this recipe. Very tasty, my whole family liked it. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Venison and Wild Rice Stuffed Acorn Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 367
** Calories from Fat: 118
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