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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes. | 3. Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside. | 4. Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly. | 5. Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper. | 6. Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild rice	1/3	cup		190.4	39.9467	7.856	0.5760000000000001
water	2 2/3	cups		0.0	0.0	0.0	0.0
acorn squash	1		halved seeded	-	-	-	-
cranberry	1/3	cup		16.8667	4.388999999999999	0.1687	0.0477
venison	1/2	pound	ground	-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
cinnamon	1	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
salt pepper	1	pinch		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.