Spicy Carrots and Squash
41/2 cup each
  1. Combine carrots and broth in medium saucepan. Cover and cook over medium heat about 5 minutes.
  2. Add squash and cook 5 more minutes or until vegetables are just tender. Add more broth, if necessary, to keep from burning.
  3. Stir vinegar, brown sugar and mustard into vegetables.
  4. Cook for a few minutes over medium heat until most of the liquid cooks off. Serve hot.
Recipe Notes

Use your favorite type of squash in this recipe.

Nutrition Facts
Spicy Carrots and Squash
Amount Per Serving (1/2 cup eachg)
Calories 64 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 116mg 5%
Potassium 432mg 12%
Total Carbohydrates 13g 4%
Dietary Fiber 4g 16%
Sugars 7g
Protein 2g 4%
Vitamin A 300%
Vitamin C 31%
Vitamin D0%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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