Back in November we popped up to Idaho for a long weekend to celebrate an early Thanksgiving with Kyle’s fam. It was their last weekend in their current house. They are still in Idaho, just no longer in Star.
We arrived late at night and immediately dug into the chocolate stash. They are 100% the best enablers that a girl ever had.
The next day was low key…football and basketball and cousins.
Kyle’s dad had pork in the smoker overnight so lunch was literally 24 hours in the making. We had slaw and beans and chips on the side. Deeelish.
For dinner, we had THE WORKS, complete with two kinds of turkey (smoked and roasted), mashed potatoes, creamed pearled onions, roasted veggies, kale poppyseed salad, and this stuffed squash dish that I helped make.
It was definitely my favorite dish so I am glad I took pics so I could remember what I did.
First, I tossed acorn squash in olive oil and roasted them.
Meanwhile, I browned pork in a skillet. Then I added cooked wild rice, kale, and dried cranberries. I seasoned it all with dried sage, thyme, herbs de provence, salt and pepper.
To serve, I scooped it all over the squash.
This plus the roasted veggies were definitely my favorites, although the smoked turkey did surprise me. Maybe I need to encourage Kyle to learn the ways of the smoker?!? Pretty sure our current grill has a smoker.
The kids were loving all the food and fun time with their cousins.
YUM!
And for dessert we had two kinds of pie!
The kids helped grandma make the pie crust dough that morning, and she let them make their extras into personal pie crust cookies š which they liked more than the actual pies.
I’m with them on that one though. Try as I might to like pumpkin pie, it is not my thing. I’d much rather have more chocolate.
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