Spicy Carrots and Squash

2 cups carrots
cut into 2 inch sticks
1 1/2 cups squash
cut into 2 inch sticks
1 teaspoon vinegar
1/8 cup vegetable or chicken broth
low-sodium
1 teaspoon brown sugar
1 1/2 teaspoons Dijon or spicy mustard

Wash hands with soap and water.
Wash, peel, and cut carrots. Wash and cut up squash.
Combine carrots and broth in saucepan. Cover and cook over medium heat about 5 minutes.
Add squash and cook 5 more minutes or until vegetables are just tender. Add more broth, if necessary, to keep from burning.
Stir vinegar, brown sugar, and mustard into vegetables.
Cook for a few minutes over medium heat until most of the liquid cooks off.

Connecticut Food Policy Council