Picked up this vegan-friendly treat at the farmer's market from Harvest Mobile Cuisine. Dubbed "Nature's Cup", this dish featured a maple-roasted acorn squash stuffed with bulgur wheat and seasonal vegetables. Seeing as I had already stuffed myself with the sampler platter from the El Meson truck, I wrapped it up and took it home to reheat next morning for breakfast.
It smelled so good as I reheated it, like Thanksgiving stuffing. I split it in two to share with DH. And just to make it a little more substantial, I topped each serving with a fried egg, hot sauce, and a drizzle of maple syrup. Delicious, especially with fresh-brewed coffee.
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