Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, gunpowder squash. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Gunpowder Squash is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Gunpowder Squash is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook gunpowder squash using 32 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Gunpowder Squash:
- Make ready Gunpowder spice
- Get idli rice
- Make ready urad dal
- Prepare chana dal
- Prepare whole dried Kashmiri chillies depending on your spice level
- Get dried curry leaves
- Get asafoetida
- Get cinnamon stick
- Prepare seeds from 2 green cardamom pods
- Prepare black pepper
- Prepare sesame seeds
- Prepare salt
- Prepare Pumpkin
- Prepare small pumpkin
- Prepare organic cold-pressed rapeseed oil
- Get gunpowder spice
- Prepare small twigs of rosemary
- Make ready naked Tofoo, cubed
- Make ready small apple, sliced and cut into batons
- Make ready wild orange or lemon juice
- Take fennel, sliced and cut into batons
- Get forbidden rice
- Prepare pomegranate seeds
- Get kale, blanched and ripped roughly
- Prepare spring onions, sliced thinly
- Prepare freshly ground black pepper
- Make ready Dressing
- Make ready tahini
- Prepare juice of 1 medium wild orange or a lemon
- Get garlic, crushed
- Get organic cold-pressed rapeseed oil
- Make ready lava or sea salt
Instructions to make Gunpowder Squash:
- 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.
- Heat the oven to 180 degrees C. Cut the pumpkin in two. Remove the seeds and keep to one side.
- 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.
- 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.
- Cook the forbidden rice in boiling, salted water until al dente, approximately 20 minutes.
- 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.
- 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 for this special food gunpowder squash recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
