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Braised Butternut Squash with Bok Choy and Black Bean Sauce

Course Main Course
Servings 1 serving


  • ¾ tbsp Olive Oil
  • ½ tbsp Red Onions diced
  • ½ tsp Garlic Clove minced
  • ¼ tbsp Ginger minced
  • ¼ tbsp Black Bean Garlic Sauce
  • ½ Bell Peppers sliced
  • 1 cup Butternut Squash peeled and cut into chunks
  • ½ tbsp Sherry Cooking Wine or rice vinegar
  • ½ tbsp Coconut Aminos
  • tsp Honey
  • ¼ cup Water
  • ¾ cup Bok Choy
  • ¼ tsp Sesame Oil
  • 1 cup Quinoa


  • Heat the olive oil in a large skillet over medium heat.
  • Add the onions and cook until softened, about 5 minutes.
  • Add the garlic and ginger, cooking for another minute.
  • Add black bean sauce and stir. Add the squash, stirring, for 2-3 minutes.
  • In a bowl, combine dry sherry, coconut aminos and honey.
  • Stir until the honey is dissolved and add to the squash along with the water.
  • Bring mixture to a lively simmer.
  • Cover and cook, until the squash is tender, about 15 minutes.
  • Remove lid and add bok choy to the squash mixture.
  • Drizzle with sesame oil and cover with lid. Cover and cook for 2-3 minutes.