Alexandrine Squash

1 medium squash, gourd, zucchini or pumpkin
water

Sauce:
1/2 t ground pepper
1/4 t cumin
1/2 t coriander
1/2 t mint
1/4 t ginger
1 t cider vinegar
1/4 c dates, finely chopped
1/4 c almonds, finely chopped
1 t honey
1/4 c boiled white wine
1/2 c squash or vegetable stock
1 T olive oil or butter

Cut squash in pieces, and steam in water till cooked. Press the water out of the cooked flesh and put into a cooking pot.

For sauce, in a morter, grind pepper, cumin coriander, mint and ginger. Combine vinegar, dates and almonds, honey, boiled wine, stock and olive oil or butter. Pour this sauce over the squash, bring to a gentle boil and simmer briefly to blend flavors. Sprinkle with pepper and serve.

Squash is a versatile and appealing vegetable. It marries well with almost every meat dish and adds a dash of unexpected color. This particular recipe from The Roman Cookery of Apicius always draws applause