TOTAL SERVINGS 8
PREP TIME 5 MINUTES
COOK TIME 35 MINUTES
TOTAL TIME 40 MINUTES
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.
Acorn squash Olive oil Pepper Salt Uncooked wild rice Ground elk blend Rosemary Thyme Pure maple syrup Dried cranberries Fresh thyme leaves
Cook the rice, set aside when done. Slice the acorn squash horizontally and spoon out the seeds. Place the acorn squash halves onto a baking sheet, brush with olive oil and season with salt and pepper.
Roast the acorn squash , then remove from the oven. While the squash is cooking, add olive oil to a skillet and add the ground venison blend.
Cook thoroughly until no pink remains. Then, add the maple syrup, cranberries, thyme, rosemary, and salt, stir and let cook . Add the cooked rice and stir to combine.