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.