Alexandrine squash
The Roman Cookery of Apicius
1 medium squash Cut into pieces, steam until cooked. Press water out. Salt to taste. Pour sauce over, gently bring to boil and simmer briefly. Sprinkle with pepper and serve.
salt
pepper  
sauce
1/2 teaspoon pepper grind in mortar combine
1/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon mint
1/4 teaspoon ginger
1 teaspoon cider vinegar
1/4 cup dates chop
1/4 cup almonds finely chop
1 teaspoon honey  
1/4 cup white wine boil
1/2 cup vegetable stock  
1 tablespoon olive oil