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.