East Meets West Butternut Squash & Bok Choy

Votes: 3
Rating: 4
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Prep Time15minutes
Cook Time1hour
Passive Time
There is no Nutrition Label for this recipe yet.

I really love experimenting with a variety of unusual ingredient combinations! Sometimes my trials work out and sometimes they do not!

I created this dish based on items I needed to use up before they expired and the outcome was delightful!

This recipe makes enough to serve 8 people and goes great with a side salad.


Oven Carmalized Butternut Squash


  • 32 oz. butternut squash cubed
  • 1 Tbl. olive oil
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper


  1. On a foil lined baking sheet, toss butternut squash with oil and seasonings.
  2. Bake in 350 degree oven for 45 to 60 minutes or until fork tender. When butternut squash is almost ready, begin with other steps below. Don't fret if the butternut squash has to sit for a bit while you finish the next steps.

Mushrooms, Baby Bok Choy and Tomatoes...Oh My!


  • 2 Tbl. olive oil
  • 2 Tbl. Earth Balance Margarine
  • 8 oz. cremini mushrooms sliced
  • 5 whole baby bok choy cleaned and halved
  • 1 tsp. garlic crushed
  • 2 medium tomatoes sliced and halved
  • 6 Tbl. Soyaki


  1. In a large saute pan, heat oil and Earth Balance until melted.
  2. Add mushrooms and saute for 5 minutes.
  3. Stir in rinsed and halved Baby Bok Choy and Garlic. Continue to cook, over medium-high heat for 8 minutes.
  4. Continue cooking while adding sliced and halved tomatoes and cook for an additional 5 minutes.
  5. Stir in Soyaki.

Not So Forbidden Rice Noodles


  • 10 oz. Lotus Foods Organic Forbidden Rice Ramen plain noodles
  • 1 tsp. Low Sodium Better Than Bullion Vegetable Flavor


  1. Cook Forbidden Rice Noodles according to package directions adding Low Sodium Better Than Bullion to cooking water. Drain.

Ring of Fire


  • 8 tsp. sriracha divided equally


  1. Line each plate with a circle of Sriracha. Top with Forbidden Rice Noodles and Veggies.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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