1 gourd, courgette or pumpkin
water

For the sauce:
Ground pepper
Cumin
Coriander
Mint
Ginger
Cider vinegar
Dates, finely chopped
Almonds, finely chopped
Honey
Boiled white wine
Vegetable stock
Olive oil or butter

Cut gourd, courgette or pumpkin in piece

Steam in water till cooked.

Press the water out of the cooked flesh and put into a cooking pot.

For the sauce, grind pepper, cumin coriander, mint and ginger.

Add the vinegar, dates and almonds, honey, boiled wine, stock and olive oil or butter.

Pour this sauce over the squash, bring to a gentle boil and simmer briefly to blend flavors.

Sprinkle with pepper and serve.