Alexandrian Squash
From deliathecrone 16 years agoIngredients
- 1 medium squash - whatever type is available and that you like shopping list
- water shopping list
- 1/2 teaspoon black pepper shopping list
- 1/4 teaspoon cumin shopping list
- 1/2 teaspoon coriander shopping list
- 1/2 teaspoon mint shopping list
- 1/4 teaspoon ginger shopping list
- 1 teaspoon cider vinegar shopping list
- 1/4 cup dates, finely chopped shopping list
- 1/4 cup almonds, finely chopped shopping list
- 1 teaspoon honey shopping list
- 1/4 cup white wine, boiled shopping list
- 1/2 cup vegetable stock or the water from cooking the squash shopping list
- 1 tablespoon olive oil shopping list
How to make it
- Cut squash in pieces, and steam in water until cooked.
- Press the water out of the squash and put the water into a cooking pot.
- Make the sauce:
- In a mortar, grind pepper, cumin, coriander, mint and ginger.
- 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.
- Pour the sauce over the squash and bring it to a gentle boil.
- Simmer briefly to blend the flavors.
- Sprinkle with pepper and serve.
- Nutritive Values:
- 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.
- Exchanges: 1/2 fruit; 1 fat.
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