Squash with Herbs and Spices

1 medium sized squash, zucchini or pumpkin

sauce:
1/2 t ground pepper
1/4 t cumin
1/4 t ginger
pinch of rosemary (or rue)
1 t cider vinegar
2 T boiled red wine
1/2 c squash stock

Peel and cut the squash, put in a pan with water and cook till done. Press the water out of the cooked squash, and reserve liquid. Put the squash into a fresh pan.

For the sauce, in a mortar, grind together pepper, cumin, ginger and rosemary. Add vinegar, wine and stock. Pour this sauce over the squash and simmer till well cooked.

Serve with a sprinkling of pepper.