Autumn Baked Butternut Squash
1 pound butternut squash
1 medium apple, peeled, cored and chopped
1 tablespoon butter
1 tablespoon brown sugar
1/2 cup pecans, chopped
1/2 teaspoon dried sage
black pepper
- Preheat oven to 375 degrees.
- Bake squash whole until completely softened, about 45 minutes.
- Meanwhile, melt butter, brown sugar and sage in a small sauce pan. Add the apples and cook until tender.
- Remove the squash from the oven, cut in half and remove the seeds.
- Carefully scoop out the squash flesh into a large bowl and add the apples to this.
- Mash the mixture, then stir in the pecans and season with pepper.
- Transfer the mashed squash and apple back to one half of the squash skin and return to the oven to bake until the top lightly browns, about 20 minutes.
Makes 4 servings
Woodland Wild Rice
1/2 cup wild rice
1/2 cup white rice
1 tablespoon butter
1 tablespoon corn oil
1/2 small onion, chopped
8 ounces canned green beans, drained
8 ounces canned mushrooms, drained
2 cups chicken stock
salt and pepper
- Melt butter with oil in a large sauce pan over medium heat.
- Add the onion and sauté until tender.
- Add the rice and stir to coat. Continue to cook until rice smells nutty, then add the remaining ingredients.
- Cover and reduce heat. Simmer until liquid has absorbed and rice is tender, about 25 minutes.
Makes 6 servings
Browned Moose Steak
4 six ounce moose steaks
1/2 small onion, chopped
1/4 cup butter
2 tablespoons sour cream
2 tablespoons all purpose flour
salt and pepper
- Pound moose steaks well with a meat mallet and season with salt and pepper.
- Meanwhile, melt half the butter in a large skillet over medium heat and sauté onions until browned.
- Remove the onions from the pan and add the rest of the butter and the moose steaks.
- Brown the steaks on each side, about 2 minutes each, top with onions and reduce heat to low.
- Cover and allow steaks to fully cook in butter, about 30 minutes, then transfer to a platter in a warm oven.
- Whisk together sour cream and flour and add to the butter and moose juice.
- Raise the heat to a boil and reduce until it forms a smooth sauce. Pour over steaks to serve.
Makes 4 servings
Corn and Walnuts
2 cups corn kernels
1/2 cup walnuts, chopped
1 tablespoon corn oil
- Heat corn oil in a pot over medium-high heat.
- Add the walnuts and fry until fragrant.
- Stir in the corn kernels and continue to cook until they are tender, about 5 minutes.
Makes 4 servings
Bannock
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons corn oil
1/2 cup water
- Sift together flour, baking powder and salt.
- Stir in half the oil, then gradually mix in water to form a smooth dough.
- Knead dough until elastic, about 10 minutes, then divide into small rounds about 1/2" thick.
- Heat a large skillet over medium heat and add the remaining oil.
- Lay the dough in the pan and fry until browned, then flip.
- Continue frying until a toothpick can be inserted into the center and come out clean.
Makes 8 servings
