Easiest Way to Make Ultimate Gunpowder Squash

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, gunpowder squash. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Gunpowder Squash is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Gunpowder Squash is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Gunpowder Squash:

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

Steps 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’s going to wrap this up for this special food gunpowder squash recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!