Dinner

Butternut Squash Roast and Venison is for Dinner.

Butternut Squash Roast and Venison takes 30 minutes to prepare.

Butternut Squash Roast and Venison takes 60 minutes to cook.

Butternut Squash Roast and Venison makes 4 servings.

The ingredients for Butternut Squash Roast and Venison are:

Bacon, 1 lb. cut into 1" pieces
Venison, 16 oz. canned & drained

Butternut Squash, peeled, cut into 2" pieces
Garlic, raw, 6-8 cloves
Onion, medium, cut into 1" pieces
Olive Oil, to coat veggies
Spices: Basil, Salt, Pepper

Here is how you make Butternut Squash Roast and Venison:

Cut, peel and cube into 2" pieces one butternut squash. Combine in a medium bowl with 6-8 cloves of raw whole garlic and 1 or 2 med. onions cubed olive oil to coat all the veggies. Season with herbs: basil, salt, pepper, or whatever you like. Bake in a cookie sheet for 1 hour at 350 degrees until the veggies are tender.Meanwhile in a skillet, fry up the bacon cut into 1" pieces. Drain fat from the skillet so you just get the flavor from the bacon not the fat. Add 16 oz. of canned, drained venison. Heat through and when hot, serve over a heaping helping of roasted veggies!Serving Size: Makes 4-5 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user WULRIKSON.

The nutritional information for Butternut Squash Roast and Venison is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 502.9

• Total Fat: 24.3 g
• Cholesterol: 45.0 mg
• Sodium: 1,630.3 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 2.9 g
• Protein: 48.0 g