This ground elk stuffed acorn squash is a hearty fall dish that’s full of delicious seasonal flavors. Made with a rich elk meat blend that’s combined with wild rice, maple syrup, cranberries, and seasonings.
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This recipe was developed in partnership with The Honest Bison. All opinions are our own.
Whether you’re looking for a healthier weeknight dinner, or maybe a fresh update to your holiday menu, this ground elk stuffed acorn squash is a perfect choice. This recipe uses a rich ground elk blend from The Honest Bison that’s a mixture of ground elk, elk heart, and elk liver. The blend is rich with flavor and pairs well with the sweetness of the maple syrup.
Ingredients Needed
- 4 acorn squash
- 3 Tbsp. olive oil – divided
- ¼ tsp. pepper
- ½ tsp. salt – divided
- 1 cup uncooked wild rice
- 1 pound ground elk blend
- ¼ tsp. rosemary
- ¼ tsp. thyme
- 2 Tbsp. pure maple syrup
- ¼ cup dried cranberries
- Fresh thyme leaves – optional
How to make ground elk stuffed acorn squash
- Preheat oven to 400 degrees F.
- Cook the rice according to package directions. Set aside when done.
- Slice the acorn squash horizontally and spoon out the seeds. Place the acorn squash halves onto a baking sheet (you may need two), brush with 1 Tbsp. olive oil and season with ¼ tsp. salt and pepper.
- Roast the acorn squash for 20 minutes, then remove from the oven.
- While the squash is cooking, add 2 Tbsp. olive oil to a skillet and add the ground venison blend. Cook thoroughly over medium heat – until no pink remains. Then, add the maple syrup, cranberries, thyme, rosemary, and ¼ tsp. salt (or more to taste), stir and let cook for 2-3 minutes on low. Add the cooked rice and stir to combine.
- Remove from heat, and carefully spoon the rice and meat mixture into the baked acorn squash halves
- Top with fresh thyme leaves, if preferred, and serve immediately.
Recipe FAQs and Notes
How much heart and liver are in the ground elk blend?
The ground elk blend from The Honest Bison consists of a mix of 12 oz. of ground elk, 2 ounces of elk heart, and 2 ounces of elk liver.
What does ground elk blend taste like?
With the addition of the heart and liver, the flavor profile of the ground elk blend is much richer than just ground elk meat. Some may think it has a strong iron profile. However, in this ground elk stuffed acorn squash recipe, the sweetness of the maple syrup and dried cranberries helps tame the stronger flavor profiles.
Where can I purchase ground elk blend?
If you weren’t able to secure your own elk harvest, or you’re not sure how to make your own elk blend, you can always order high-quality elk meat from our partners at The Honest Bison- order with Honest Bison now!
Recipe notes –
- If you find the mixture too sweet, you can reduce the maple syrup to 1 Tbsp.
- Use 1 fresh apple – cored and chopped, in place of the dried cranberries, if preferred.
Recommended kitchen resources for this recipe
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Enjoy these additional ground wild game recipes!
- Ground Venison Blend Enchilada Casserole
- Elk Liver Pâté
- Venison Stuffed Jalapeño Peppers
- Venison Lasagna Stuffed Shells
- Easy Ground Venison Recipes
Ground Elk Stuffed Acorn Squash Recipe
Ground Elk Stuffed Shells
This ground elk stuffed acorn squash is a hearty fall dish that's full of delicious seasonal flavors. Made with a rich elk meat blend that's combined with wild rice, maple syrup, cranberries, and seasonings.
Ingredients
- 4 acorn squash
- 3 Tbsp. olive oil - divided
- ¼ tsp. pepper
- ½ tsp. salt - divided
- 1 cup uncooked wild rice
- 1 pound ground venison blend
- ¼ tsp. rosemary
- ¼ tsp. thyme
- 2 Tbsp. pure maple syrup
- ¼ cup dried cranberries
- Fresh thyme leaves - optional
Instructions
- Preheat oven to 400 degrees F.
- Cook the rice according to package directions. Set aside when done.
- Slice the acorn squash horizontally and spoon out the seeds. Place the acorn squash halves onto a baking sheet (you may need two), brush with 1 Tbsp. olive oil and season with ¼ tsp. salt and pepper.
- Roast the acorn squash for 20 minutes, then remove from the oven.
- While the squash is cooking, add 2 Tbsp. olive oil to a skillet and add the ground venison blend.
- Cook thoroughly over medium heat - until no pink remains. Then, add the maple syrup, cranberries, thyme, rosemary, and ¼ tsp. salt (or more to taste), stir and let cook for 2-3 minutes on low. Add the cooked rice and stir to combine.
- Remove from heat, and carefully spoon the rice and meat mixture into the baked acorn squash halves
- Top with fresh thyme leaves, if preferred, and serve immediately.
Notes
- If you find the mixture too sweet, you can reduce the maple syrup to 1 Tbsp.
- Use 1 fresh apple - cored and chopped, in place of the dried cranberries, if preferred.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 195mgCarbohydrates: 27gFiber: 5gSugar: 7gProtein: 17g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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