Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-9:00pm


Acorn Squash With Wild Rice and Venison Stuffing

February 27, 2014, 2:11 pm

2 acorn squash, halved and seeded
1 cup wild rice blend
1/2 pound ground venison
2 tablespoons olive oil, plus more for drizzling
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
sea salt and fresh ground black pepper to taste
1/4 cup pecans, toasted & finely chopped
1/2 cup dried cranberries
1 cup grated ricotta salata cheese, divided

  1. Preheat oven to 375 degrees F.  Add rice to 2 cups water, bring to a boil, cover, reduce heat and simmer for 50 minutes.  Remove from heat, let stand covered for 10 minutes, then fluff.  
  2. Drizzle the squash with olive oil, sprinkle with salt and pepper and place on a baking sheet, cut side down.  Bake for 30 - 40 minutes or until tender when poked with a sharp knife. Keep warm.  
  3. Heat olive oil in a large skillet over medium heat; add the onion, garlic, thyme and cranberries and saute for 4 minutes, stirring occasionally.  Add venison and continue cooking, breaking up the meat, until browned.  Add the rice, pecans and 1/2 cup ricotta salata; stir to combine; season to taste.  Stuff each squash half, top with the remaining ricotta, a fresh thyme sprig and serve right out of the squash.

Serves 4

 


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