Wild Rice Stuffed Acorn Squash
Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal.
Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.
Acorn squash stuffed with sausage, wild rice, and cranberries is the perfect autumn dinner that the family will be requesting year-round.
This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.
Easy and delicious! I used craisins instead of boiling cranberries and used moose burger instead of venison- just what I happened to have on hand. I also used less butter and half the brown sugar after reading other reviews on this recipe and it turned out perfect. This is one we will be making often.
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.
I cut the sugar and butter as recommended by others, and added diced onions to the stuffing ... this got rave reviews by everyone around the table (including the kids!)
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!