Hi, everyone! Abbye, here. It’s my absolute favorite time of year! Thanksgiving makes me all kinds of giddy… family + good food + football + Hallmark movies + NAPS. All the very best things in life, YOU GUYS.
Typically I am the worst about planning holiday food shoots, please forgive me. I mean, I am not thinking about turkey and stuffing before November 1st and if you do then we may not be able to get past that friendship obstacle. We live in a cute little beach town where it feels like the pits of hell kind of summer until it all of a sudden feels like the frozen tundra. There is no in between… no cute seasonal shifts… barely time to just wear a sweater and oversized scarf. Bikinis or 29 layers are our only choices.
I’ve been told that I am prone to hyperbole. Moving on.
So the first of our Thanksgiving recipe posts is this absolutely gorgeous side. It pairs perfectly with your turkey as a side dish or stuffing option OR it’s just the bees knees for your vegetarian friends. (sub a nut cheese for the feta if you have vegans in your life)
Wild rice stuffed acorn squash is so incredibly yummy that we are just not going to wait for Turkey Day to enjoy it. Let’s just put it on the table all the time for everything, ok? Ok.