Steps to Make Homemade Gunpowder Squash

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

Gunpowder Squash is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Gunpowder Squash is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:

1. Prepare Gunpowder spice
2. Prepare 40 g (1/4 cup) idli rice
3. Get 85 g (1/2 cup) urad dal
4. Take 1 tbsp chana dal
5. Make ready 2-4 whole dried Kashmiri chillies depending on your spice level
6. Take 8 dried curry leaves
7. Make ready 5 g asafoetida
8. Get 1/2 cinnamon stick
9. Make ready seeds from 2 green cardamom pods
10. Make ready 1 tbsps black pepper
11. Take 1/2 tsp sesame seeds
12. Take pinch salt
13. Make ready Pumpkin
14. Get 1 small pumpkin
15. Make ready 1 tbsp organic cold-pressed rapeseed oil
16. Prepare 2 tbsps gunpowder spice
17. Take 2 small twigs of rosemary
18. Prepare 100 g (2/3 cup) naked Tofoo, cubed
19. Take 1 small apple, sliced and cut into batons
20. Make ready dash wild orange or lemon juice
21. Make ready 30 g (1/3 cup) fennel, sliced and cut into batons
22. Make ready 50 g (1/4 cup) forbidden rice
23. Take 2 tbsps pomegranate seeds
24. Get handful kale, blanched and ripped roughly
25. Prepare 2 spring onions, sliced thinly
26. Get freshly ground black pepper
27. Prepare Dressing
28. Take 1 tbsp tahini
29. Make ready juice of 1 medium wild orange or a lemon
30. Prepare 1 clove garlic, crushed
31. Prepare 1 tsp organic cold-pressed rapeseed oil
32. Take 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. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!