Roasted Squash with Bok Choy and Edamame

I don't like tofu.  Since I'm a vegetarian I'm supposed to eat it three times a day, but I can't.  I think it tastes like the sponges women use to put on thick, oozy foundation.  I used to eat it when I was bike racing, but I never truly enjoyed it.  Tofu can be good, for example well marinated tofu is often delicious, but it still feels like a sponge.  I just can't get over the sponginess so I don't cook it.  This is irrelevant information unless you read the following recipe and wonder why I didn't use tofu, since it would seem to be the natural choice.  I find edamame to be a more palatable protein and use it instead.

Now that I've preempted the question that probably would not have occurred, let's move on to the recipe.  It's very simple, healthy and satisfying.  Enjoy!

Roasted Squash with Bok Choy and Edamame.

A winter squash, I used red kuri
Several heads of bok choy or baby bok choy
1 cup Edamame
2 cloves of garlic
Vegetable or peanut oil
Soy sauce
Rice vinegar

Rice, cooked the way you like it.

optional: 
Toasted sesame oil
2 Tbsp sesame seeds

Preheat oven to 375F.

Slice the squash into thin 1 inch pieces and toss with a few tablespoons of the vegetable or peanut oil, a couple splashes of rice vinegar and a couple splashes of soy sauce.  Put in a single layer on a baking sheet and roast until soft and the edges are starting to brown, about 25 min.  You should probably stir it a couple of times so it doesn't get blackened.

While the squash is cooking, clean the bok choy and slices it into 1 in thick strips (very approximately).  Mince the garlic.  Heat 1 tablespoon of veg/peanut oil over medium heat.  Add the garlic and cook, stirring for one minute, then add the bok choy and stir.  You can put a tablespoon or so of water into the pan and cover to wilt the bok choy.  It should take about 7 min.  While the bok choy is wilting, heat a small sauce pan over med-hight heat.  Add the sesame seeds and stir frequently for one minute or until the seeds are lightly toasted.    When the bok choy is just about done, add the edamame to heat it through.

Once the squash is done, add it to the pan with the bok choy.  Toss with a splash of soy sauce and another of rice vinegar.  Drizzle with some toasted sesame oil and the sesame seeds.  Serve over rice.