Skip to content
Acorn Squash stuffed with Venison, Brown Rice and Cranberries

Acorn Squash stuffed with Venison, Brown Rice and Cranberries


  • 2 acorn squash
  • 1 lb cubed venison (bite-sized pieces)
  • 1 cup brown rice
  • 1/2 cup dehydrated cranberries
  • 2 tablespoons Hunter's Reserve Grilling Rub
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup water
  • Fresh parsley for garnish (optional)


  1. Preheat the Oven: Preheat your oven to 375ยฐF (190ยฐC) while you prepare the ingredients.

  2. Prepare the Acorn Squash:

    • Wash the acorn squash and cut them in half vertically. Scoop out the seeds and strings from the center, creating a hollow well for stuffing.
    • Lightly season the inside of each squash half with salt and pepper.
  3. Cook the Brown Rice:

    • In a medium saucepan, combine the brown rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes or until the rice is tender and the water is absorbed.
    • Fluff the cooked brown rice with a fork and set it aside.
  4. Sear the Venison:

    • In a large skillet, heat the olive oil over medium-high heat.
    • Add the cubed venison and cook until it's browned on all sides, about 5-7 minutes.
    • Sprinkle 1 tablespoon of Hunter's Reserve Grilling Rub over the venison and cook for another 2 minutes, allowing the flavors to meld.
    • Remove the venison from the skillet and set it aside.
  5. Assemble the Stuffing:

    • In a mixing bowl, combine the cooked brown rice, seared venison, and dehydrated cranberries. Sprinkle the remaining 1 tablespoon of Hunter's Reserve Grilling Rub over the mixture. Gently mix everything together, ensuring an even distribution of the seasoning.
  6. Stuff the Acorn Squash:

    • Fill each acorn squash half with the venison, brown rice, and cranberry mixture, pressing down gently to pack the stuffing.
    • Place the stuffed squash halves in a baking dish.
  7. Bake:

    • Pour 1/2 cup of water into the bottom of the baking dish. This helps keep the squash moist during baking.
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes or until the acorn squash is tender when pierced with a fork.
  8. Serve:

    • Once the stuffed acorn squash is cooked, remove it from the oven.
    • Garnish with fresh parsley if desired.
    • Serve hot and enjoy the delicious combination of flavors and aromas enhanced by Hunter's Reserve Grilling Rub!

Savor the essence of autumn with our Hunter's Reserve Grilling Rub-infused Stuffed Acorn Squash. Packed with tender venison, nutty brown rice, and sweet cranberries, this dish is the perfect blend of savory and sweet flavors. Enjoy the culinary delights of the season.

*Recipe serves 4 people


Previous article Feathered Feast Seasoned Chicken Noodle Soup
Next article Cajun Blackened Salmon

Leave a comment

* Required fields