Venison and Wild Rice Stuffed Acorn Squash Recipe

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Most Helpful Positive Review

Mar 11, 2007

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.

—Aaron

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Most Helpful Critical Review

Dec 07, 2010

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.

—Krista

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21 Ratings

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Feb 09, 2009

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!

—CherylJ

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Nov 08, 2007

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

—Lisa M

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Jan 31, 2008

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!

—fallingstar842000

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Dec 13, 2010

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!

—edelmanweiner

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Aug 22, 2007

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.

—Marge

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Nov 28, 2007

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.

—SANDYARENZ

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Nutrition

Calories
367 kcal
18%

Carbohydrates
51.6 g
17%

Cholesterol
70 mg
23%

Fat
13.1 g
20%

Fiber
3.4 g
14%

Protein
13.9 g
28%

Sodium
210 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 13.1g 20 %
** Saturated Fat 7.9g 39 %
** Cholesterol 70mg 23 %
** Sodium 210mg 8 %
** Potassium 660mg 18 %
** Total Carbohydrates 51.6g 17 %
** Dietary Fiber 3.4g 14 %
** Protein 13.9g 28 %
** Sugars 30.2g
** Vitamin A 16 %
** Vitamin C 25 %
** Calcium 10 %
** Iron 30 %
** Thiamin 26 %
** Niacin 37 %
** Vitamin B6 25 %
** Magnesium 27 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.