Acorn Squash Stuffed with Venison, Fennel and Moroccan Spices

By • September 24, 2012 4 Comments

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Author Notes: It's fall, and the squash in the markets start calling. Acorn squash is the perfect size to cut in half and stuff for two people for a nice dinner (or one with leftovers!). You could make this with any ground protein - beef, turkey, or lamb. The venison is very lean, and it lends itself well to the spices, but also accentuates the sweetness of the squash. The tang of the yogurt and the cheddar also contrast well with the sweetness, and provide some creaminess to the dish. This comes together quickly, and you can easily make a nice green salad while the squash cooks or roast some cumin glazed carrots along with the squash.Burnt Offerings

Serves 2

  • 1 large acorn squash, cut in half, and seeded
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 pound ground venison (or beef, turkey, or lamb)
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fennel bulb
  • 1 clove chopped garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fennel powder
  • 1/2 teaspoon ground black pepper
  • pinch red pepper flakes
  • 1/4 cup dried cranberries
  • 1/2 cup greek yogurt
  • 1/2 cup sharp cheddar cheese
  1. Heat the oven to 400 degrees.
  2. Cut the acorn squash in half and scoop out the seeds and fiber. Place the squash halves, cut side up in a glass baking dish so they fit snugly. If necessary, cut a very narrow slice off the bottom of the squash halves so that they sit upright in the dish.
  3. Sprinkle 1/4 tsp of salt over the squash halves, and pour 1/2 cup of water into the baking dish (Depending on the size of your baking dish, you may need more water - you want it to come up about an inch around the bottom of the squash). Microwave the squash halves on high for 5-6 minutes. Remove the squash halves, pour out the water, and lightly oil the baking dish and the squash halves with baking spray and place them back in the baking dish.
  4. Heat the TBL of olive oil, and saute' the venison, onion and fennel in a skillet until the vegetables are soft, and the venison is crumbled and cooked through. About 8 minutes. (NOTE: if you use lamb, I would brown the lamb separately and drain it, before adding it to the sauteed vegetables. Venison has nearly no fat to it, and does not need to be drained).
  5. Added the dried cranberries, chopped garlic and salt, pepper, and spices, and cook for another 2 minutes.
  6. Remove from heat and stir in the yogurt. Taste the filling and adjust seasonings as needed.
  7. Scoop the filling into the acorn squash, packing it tightly and mounding it on the top.
  8. Bake at 400' for 20 minutes.
  9. After 20 minutes, top the squash with shredded or sliced cheddar cheese and bake for another 10 minutes until the cheese is brown and bubbly.

More Great Recipes: Entrees|Beef & Veal|Vegetables|Fennel

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