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

1. Preheat oven to 375 degrees.
2. Bake squash whole until completely softened, about 45 minutes.
3. Meanwhile, melt butter, brown sugar and sage in a small sauce pan. Add the apples and cook until tender.
4. Remove the squash from the oven, cut in half and remove the seeds.
5. Carefully scoop out the squash flesh into a large bowl and add the apples to this.
6. Mash the mixture, then stir in the pecans and season with pepper.
7. 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

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

1. Melt butter with oil in a large sauce pan over medium heat.
2. Add the onion and sauté until tender.
3. Add the rice and stir to coat. Continue to cook until rice smells nutty, then add the remaining ingredients.
4. Cover and reduce heat. Simmer until liquid has absorbed and rice is tender, about 25 minutes.

Makes 6 servings

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

1. Pound moose steaks well with a meat mallet and season with salt and pepper.
2. Meanwhile, melt half the butter in a large skillet over medium heat and sauté onions until browned.
3. Remove the onions from the pan and add the rest of the butter and the moose steaks.
4. Brown the steaks on each side, about 2 minutes each, top with onions and reduce heat to low.
5. Cover and allow steaks to fully cook in butter, about 30 minutes, then transfer to a platter in a warm oven.
6. Whisk together sour cream and flour and add to the butter and moose juice.
7. Raise the heat to a boil and reduce until it forms a smooth sauce. Pour over steaks to serve.

Makes 4 servings

2 cups corn kernels
1/2 cup walnuts, chopped
1 tablespoon corn oil

1. Heat corn oil in a pot over medium-high heat.
2. Add the walnuts and fry until fragrant.
3. Stir in the corn kernels and continue to cook until they are tender, about 5 minutes.

Makes 4 servings

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons corn oil
1/2 cup water

1. Sift together flour, baking powder and salt.
2. Stir in half the oil, then gradually mix in water to form a smooth dough.
3. Knead dough until elastic, about 10 minutes, then divide into small rounds about 1/2" thick.
4. Heat a large skillet over medium heat and add the remaining oil.
5. Lay the dough in the pan and fry until browned, then flip.
6. Continue frying until a toothpick can be inserted into the center and come out clean.

Makes 8 servings