Alexandrine squash

The Roman Cookery of Apicius. 8 steps

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