Want to feel decadent?

Have some of this bake for breakfast. I just did—two delicious pieces. It tastes like cake—sweet. It feels like cake—slightly dry and slightly crumbly. It even looks like cake.

But, as we know, it isn’t. Bean bakes are primarily protein and vegetable. You can’t get anything better for breakfast than that.

After I mixed it and added spices to bring out the sweetness of the squash, I realized it needed something to give it that extra je ne sais quoi. Coconut, I decided, but then I’m a coconut nut. I have the feeling raisins or currents would also work.

Anyway, this bean bake is so good that I’ve submitted it, along with “Cauliflower-Salsa Bean Bake and Dip” for the “My Legume Love Affair” event, hosted by The Well-Seasoned Cook and girlichef. Wish me luck!

Enjoy!

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