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Spiced Carrots and Squash

Photo of carrots and squash
20 minutes
15 minutes
Servings per Recipe
Serving Size
3/4 cup
Nutrition Facts
Calories : 50
Fat : 0 g
Sodium : 230 mg
Total Carbohydrates : 12 g
Fiber : 2 g
Protein : 1 g
½ small butternut or acorn squash
3 carrots
¼ cup vegetable or chicken broth, low sodium
1 teaspoon vinegar
1 teaspoon brown sugar
1 ½ teaspoon Dijon or spicy mustard
¼ teaspoon salt
1/8 teaspoon black pepper
Wash hands with soap and water.
Gently rub squash and carrots under cool running water.
To make the squash easier to cut, make 4-5 cuts through the skin with a sharp knife. Microwave squash for 3-5 minutes to soften skin. Let sit until cooled, about 2 minutes.
While squash softens and rests, peel and cut carrots into 2-inch sticks.
Slice squash in half, lengthwise, and scoop out seeds. Cut squash into 2-inch sticks and remove the peel.
Combine carrots and ¼ cup broth in saucepan. Cover and cook over medium heat, about 5-10 minutes.
Add squash and cook for 5-10 additional minutes, until vegetables are tender. If needed, add more broth to avoid burning vegetables.
Stir vinegar, brown sugar, mustard, salt, and pepper.
Cook for a few more minutes on medium heat until most of liquid is absorbed.

Adapted from recipe Spicy Carrots and Squash from