Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, gunpowder squash. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Gunpowder Squash is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Gunpowder Squash is something which I have loved my entire life. They are fine and they look wonderful.
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
- Prepare 40 g (1.5 oz) idli rice
- Make ready 85 g (3 oz) urad dal
- Get 1 tbsp chana dal
- Take 2-4 whole dried Kashmiri chillies depending on your spice level
- Get 8 dried curry leaves
- Make ready 1 tsp asafoetida
- Get 1/2 cinnamon stick
- Get seeds from 2 green cardamom pods
- Take 1 tbsps black pepper
- Take 1/2 tsp sesame seeds
- Make ready pinch salt
- Get Pumpkin
- Prepare 1 small pumpkin
- Make ready 1 tbsp organic cold-pressed rapeseed oil
- Get 2 tbsps gunpowder spice
- Get 2 small twigs of rosemary
- Get 100 g (3.5 oz) naked Tofoo, cubed
- Get 1 small apple, sliced and cut into batons
- Make ready dash wild orange or lemon juice
- Prepare 30 g (1 oz) fennel, sliced and cut into batons
- Prepare 50 g (2 oz) forbidden rice
- Make ready 2 tbsps pomegranate seeds
- Make ready handful kale, blanched and ripped roughly
- Take 2 spring onions, sliced thinly
- Take freshly ground black pepper
- Make ready Dressing
- Get 1 tbsp tahini
- Prepare juice of 1 medium wild orange or a lemon
- Take 1 clove garlic, crushed
- Get 1 tsp organic cold-pressed rapeseed oil
- Take lava or sea salt
Steps 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’s going to wrap this up for this exceptional food gunpowder squash recipe. Thanks so much for your time. I’m sure you will 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
