Ingredients:

• baby bok choy
• 2 Tbsp soy sauce
• 2 Tbsp water
• 1 tsp sugar
• 1 tsp corn starch
• oil
• 4 cloves garlic minced

Instructions:

1. In a little bowl combine the water, sugar, soy sauce, and cornstarch and set aside.
2. Clean the baby bok choy, I peel the bigger leaves off, wash, and set aside; then the same with the remaining heads of smaller leaves.
3. In a sauce pan bring some salted water to a boil, add the baby bok choy to the water (first I did the individual bigger leaves, then in a seperate batch, the remaining heads) and boil for a very short time. Take them out when they turn a brighter shade of green and are slightly bendy but still crisp (about 0.5-1.5 mins for me). Set aside on a serving plate.
4. Pour the water out of the pan and set it back on the heat. Add about a tablespoon of oil and fry the garlic until it's ready (this did not take very long when I did it btw) then add the soy sauce slurry you made before. Stir until it thickens then pour directly over your bok choy.
5. I served this with rice as a main course, I think this would be good with some salty bacon on top or on the side. If serving as a main dish, it feeds only one or maybe two; I personally ate the entire package of bok choy by myself tho - it was like 10 heads. It could serve four to six if its a side dish. If you like spice, add some chili flakes to the garlic when youre frying it and it will probably taste good.

Ingredients (savory):

• 1 butternut squash
• olive oil
• 2 cloves fresh garlic
• salt n pepper
• rosemary (fresh)
• parmesan cheese

Ingredients (sweet):

• 1 butternut squash
• olive oil
• brown sugar
• cinnamon or pumpkin spice mix
• salt

Instructions (savory):

1. Preheat oven to 375 F and line baking sheets with tin foil (if you want easy cleanup).
2. Cut the squash into 1 in cubes - for newbies remeber to remove peel and seeds part.
3. I mixed the squash and all* of the ingredients (*minus the rosemary and parm) in a bowl before spreading out on the baking sheets. Remember to spread out evenly so they're not on top of eachother.
4. As for baking, what I did was bake for 15 minutes, then took out of the oven and used a spatula to flip them and baked for 15~20ish more minutes (or until soft with fork).
5. After you remove from the oven, top with some chopped rosemary and parm.

Instructions (sweet):

1. Preheat oven to 375 F and line baking sheets with tin foil (if you want easy cleanup).
2. Cut the squash into 1 in cubes - for newbies remeber to remove peel and seeds part.
3. I mixed the squash and ingredients in a bowl before spreading out on the baking sheets. as for how much brown sugar to add: I took a heaping spoonful and added a little more than that - I liked this level of sweetness. My taste tester said that she would have preferred a little more glaze - so if you like the truly thanksgiving-esque flavor maybe two heaping spoonfuls. I also think if you wanted to sub brown sugar for maple surup, this would work as well.
4. As for baking, what I did was bake for 15 minutes, then took out of the oven and used a spatula to flip them and baked for 15~20ish more minutes (or until soft with fork).
5. I think this would also be good if you added some chopped nuts to the mix too. Pecans or walnuts? roasted nuts taste sooo good sweet.

Note: I cut one pretty good sized squash in half and did one half sweet and one half savory - this was enough squash to feed probably 3 - 6 people (depending on serving size).

ingredients:

• cooked chickpeas (canned or not idc)
• oil (olive)
• spices (of your choice... dont forget salt...)

instructions

• oven at 425
• rinse and drain chicked peas. pat dry with towel completely before tossing in the oil.
• spread on a baking sheet lined in parchment paper - then salt em
• roast for 20-30 mins until crispy. aftetr you take out of the oven, spice them with spices of your choice.