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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe from The Roman Cookery of Apicius always draws applause. Ingredients:
1 medium squash - whatever type is available and that you like |
water |
1/2 teaspoon black pepper |
1/4 teaspoon cumin |
1/2 teaspoon coriander |
1/2 teaspoon mint |
1/4 teaspoon ginger |
1 teaspoon cider vinegar |
1/4 cup dates, finely chopped |
1/4 cup almonds, finely chopped |
1 teaspoon honey |
1/4 cup white wine, boiled |
1/2 cup vegetable stock or the water from cooking the squash |
1 tablespoon olive oil |
Directions:
1. Cut squash in pieces, and steam in water until cooked.
2. Press the water out of the squash and put the water into a cooking pot.
3. Make the sauce:
4. In a mortar, grind pepper, cumin, coriander, mint and ginger.
5. Combine vinegar, dates and almonds, honey, boiled wine, stock and oil (you could use butter instead of oil, if you'd rather, but olive oil is the way the Romans made it.) Blend these thoroughly.
6. Pour the sauce over the squash and bring it to a gentle boil.
7. Simmer briefly to blend the flavors.
8. Sprinkle with pepper and serve.
9. Nutritive Values:
10. Per serving: 104.7 calories; 5.8 grams Fat (49.5% calories from fat); 2.1 grams Protein; 11.1 grams Carbohydrates; 0 milligrams Cholesterol; 140 milligrams Sodium.
11. Exchanges: 1/2 fruit; 1 fat.
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