Acorn Squash Stuffed With Venison and Corn |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree. Ingredients:
1 acorn squash |
1/2 lb ground venison |
1 cup corn |
1 cup rice |
1 garlic clove |
2 tablespoons brown sugar |
1/2 teaspoon nutmeg |
1 teaspoon olive oil |
1/4 teaspoon dried parsley |
1/2 tablespoon butter |
1/4 cup shredded white cheddar cheese |
1 -2 tablespoon water |
Directions:
1. 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. 2. While squash is cooking, cook about 1 cup of rice.
3. 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.
4. 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.
5. 4. When squash is done, pull out and remove foil. Turn oven to broil.
6. 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.
7. 6. Let cool for about 5 minutes or until you can't wait to eat!
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