|These guys were our squash of choice. We didn't know the variety until we looked it up, but they appear to be Delicata-type specimens.|
|We cut 'em in half and scooped out the seeds, then set them in about 0.5" water in a cookie sheet to bake at 350 °F for 30-40 min.|
|While the rice and squash were cooking, we sauteed up some venison chops, then diced them. Pro tip: when they're cut into small pieces, taste testing is more socially acceptable.|
|When the squash-ispheres were done (easily pierced by a fork), we seasoned them up with salt, pepper, garlic powder, onion powder, basil and rosemary. The same seasonings went on the rice, and on the venison, while cooking.|
|Then we stuffed the squash full to bursting with rice and venison cubes, and covered each one with a generous helping of cheese.|
|A few minutes back in the oven to make everything melty and delicious, and we're good to go!|
Two winter squash, 1-1.5 lbs each, cut in half and cleaned of seeds
1 cup cooked rice (or thereabouts)
0.5 lb sauteed venison chops
1 Tbs butter
Salt, pepper, garlic powder, onion powder, dried basil, dried rosemary to taste
Start rice cooking (we used 0.5 cup brown rice + 0.5 cup wild rice in 3 cups water). Set squash halves cut side down on a cookie sheet in a half inch of water and roast at 350 °F for 30-40 min. Season venison with salt, pepper, garlic powder, onion powder, basil, and rosemary to taste, and sauté in butter. When cooked to preference, dice.
When rice is done, season it with the same seasonings. When squash is tender enough to be easily penetrated by a fork, remove from oven, flip skin-side down, and season it similarly. Stuff squash with rice and venison, and top with shredded cheese. Return to oven until cheese is melty. While waiting, make fruit salad and pour wine. Cancel plans for rest of evening, enjoy meal and postprandial somnolence.
What's your favorite winter squash recipe this time of year?