Squash and Vegetables with Brown Sauce

4 cups butternut squash, peeled, deseeded and cut into 1/2 inch cubes

3 medium carrots, cut into 1/4 inch slices

2 cups fresh or frozen green beans

2 cups frozen corn

2 cups sliced mushrooms

 

1 teaspoon rosemary

1 teaspoon ground sage

1 teaspoon thyme

 

Steam the vegetables until tender, mix in a bowl with seasonings. Set aside.

 

 

Brown Sauce:

 

1/3 cup low-sodium soy sauce

1/3 cup vegetable broth

1/4 cup unsulphured molasses

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon arrowroot powder

 

Combine all ingredients in a medium saucepan and cook over medium heat until thickened, about 5 minutes. Pour a small amount onto the vegetables and stir gently to combine. Add more sauce if desired. You may store the remainder in the refrigerator for about a week.

 

This is a really good combination of vegetables but the sauce makes it very special. The recipe is adapted from a recipe for a stir-fry in “the Forks Over Knives” cookbook and is simple to make.

 

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