Venison And Wild Rice Stuffed Acorn Squash Recipes

BLACK WILD RICE-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
• Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
• Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
• Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.

WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
• Make the stuffing mix as instructed on the package, and set aside.
• Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
• Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

ACORN SQUASH STUFFED WITH VENISON AND CORN

Steps:

• 1. Cut the squash in half and clean out the seeds. Rub brown sugar and nutmeg on flesh of squash. Place on pan, cover with tin foil and bake at 350 for about 50 minutes, or until squash is fork tender.
• 2. While squash is cooking, cook about 1 cup of rice.
• 3. In pan, pour about 1 teaspoon olive oil and warm, then add 1 clove of garlic and cook until garlic just starts to brown. Add in venison and cook till browned.
• 3. Add corn and rice to venison mixture and warm mixture thoroughly. (I used left over corn and rice) After all is warmed through, add butter and water.
• 4. When squash is done, pull out and remove foil. Turn oven to broil.
• 5. Stuff center with venison and corn mixture. You may have some left over stuffing, keep it warm for serving. Sprinkle shredded cheese over squash and stuffing. Place back in oven for about 5-7 minutes or until cheese is melted.
• 6. Let cool for about 5 minutes or until you can't wait to eat!