Simple Way to Make Award-winning Gunpowder Squash

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, gunpowder squash. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Gunpowder Squash is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Gunpowder Squash is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook gunpowder squash using 32 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Gunpowder Squash:

1. Make ready Gunpowder spice
2. Take idli rice
3. Get urad dal
4. Get chana dal
5. Get whole dried Kashmiri chillies depending on your spice level
6. Make ready dried curry leaves
7. Take asafoetida
8. Prepare cinnamon stick
9. Take seeds from 2 green cardamom pods
10. Get black pepper
11. Prepare sesame seeds
12. Take salt
13. Get Pumpkin
14. Get small pumpkin
15. Make ready organic cold-pressed rapeseed oil
16. Take gunpowder spice
17. Make ready small twigs of rosemary
18. Take naked Tofoo, cubed
19. Make ready small apple, sliced and cut into batons
20. Prepare wild orange or lemon juice
21. Get fennel, sliced and cut into batons
22. Make ready forbidden rice
23. Take pomegranate seeds
24. Make ready kale, blanched and ripped roughly
25. Prepare spring onions, sliced thinly
26. Make ready freshly ground black pepper
27. Make ready Dressing
28. Make ready tahini
29. Get juice of 1 medium wild orange or a lemon
30. Get garlic, crushed
31. Get organic cold-pressed rapeseed oil
32. Take lava or sea salt

Instructions to make Gunpowder Squash:

1. To make the spice blend. Set a tawa or frying pan over a medium heat. Add the rice, urad and chana dal and dry roast for 2 minutes or until the mixture turns light brown in colour. Transfer to a large plate and set aside to cool. Add the chillies (1 for mild and 4 for hot) to the same pan and dry roast for 30 seconds until charred. Remove the chillies and place with the rice/lentil mix. Add in the dried curry leaves and leave to cool. Add the remaining ingredients and grind to a coarse powder.
2. Heat the oven to 180 degrees C. Cut the pumpkin in two. Remove the seeds and keep to one side.
3. Cut crisscross slits in the pumpkin flesh and brush with a little oil and top with the rosemary. Place in a baking dish and bake for 40 minutes. Wash the pumpkin seeds, pat dry and roast for 5 minutes.
4. Cube the Tofoo, roll in the gunpowder spice, place on an oiled baking sheet and cook in the centre of the oven for 10 minutes.
5. Cook the forbidden rice in boiling, salted water until al dente, approximately 20 minutes.
6. Mix the apple and fennel with a dash of wild orange juice or lemon juice. Add to the cooked black rice, pomegranate seeds, kale and spring onions. Add the baked Tofoo and season with a few grinds of black pepper and combine. Whisk all the dressing ingredients together and drizzle on top. Sprinkle with the roasted pumpkin seeds and a grind of lava salt.
7. Remove the rosemary from the pumpkin and add the rice mixture into the hollows. Return to the oven and bake for a further 10 minutes.

So that is going to wrap this up with this special food gunpowder squash recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!