Easiest Way to Prepare Award-winning Gunpowder Squash

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, gunpowder squash. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Gunpowder Squash is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Gunpowder Squash is something that I have loved my entire life.

To get started with this particular recipe, we have to 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. Prepare Gunpowder spice
2. Prepare idli rice
3. Get urad dal
4. Get chana dal
5. Prepare whole dried Kashmiri chillies depending on your spice level
6. Get dried curry leaves
7. Make ready asafoetida
8. Take cinnamon stick
9. Take seeds from 2 green cardamom pods
10. Get black pepper
11. Prepare sesame seeds
12. Make ready salt
13. Prepare Pumpkin
14. Take small pumpkin
15. Take organic cold-pressed rapeseed oil
16. Make ready gunpowder spice
17. Make ready small twigs of rosemary
18. Make ready naked Tofoo, cubed
19. Take small apple, sliced and cut into batons
20. Make ready wild orange or lemon juice
21. Get fennel, sliced and cut into batons
22. Make ready forbidden rice
23. Prepare pomegranate seeds
24. Take kale, blanched and ripped roughly
25. Prepare spring onions, sliced thinly
26. Get freshly ground black pepper
27. Prepare Dressing
28. Make ready tahini
29. Get juice of 1 medium wild orange or a lemon
30. Get garlic, crushed
31. Prepare 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’s going to wrap this up for this exceptional food gunpowder squash recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!