Spicy Carrots and Squash

20 min · Serves 4

Based on a recipe from Connecticut Food Policy Council, via USDA MyPlate Kitchen

What goes in

• 2 cupscarrots
• 1½ cupssquash
• 4.9 mlvinegar
• 0.1 cuplow-sodium vegetable or chicken broth
• 4.9 mlbrown sugar
• 7.4 mlDijon or spicy mustard

How to cook it

1. Peel and slice the carrots into 2-inch batons, then cut the squash into matching pieces.
2. Place the carrots and broth into a saucepan, cover with a lid, and cook over medium heat for about 5 minutes.
3. Toss in the squash and cook covered for another 5 minutes until tender-crisp, adding a splash more broth if needed to prevent scorching.
4. Stir the vinegar, brown sugar, and mustard into the pan.
5. Simmer uncovered over medium heat for 2 to 3 minutes until the liquid has mostly evaporated.

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