Step-by-Step Guide to Make Favorite Gunpowder Squash

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way 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 current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Gunpowder Squash is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first 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:

1. Take Gunpowder spice
2. Take 40 g (1/4 cup) idli rice
3. Prepare 85 g (1/2 cup) urad dal
4. Prepare 1 tbsp chana dal
5. Get 2-4 whole dried Kashmiri chillies depending on your spice level
6. Take 8 dried curry leaves
7. Prepare 5 g asafoetida
8. Prepare 1/2 cinnamon stick
9. Prepare seeds from 2 green cardamom pods
10. Prepare 1 tbsps black pepper
11. Make ready 1/2 tsp sesame seeds
12. Take pinch salt
13. Take Pumpkin
14. Make ready 1 small pumpkin
15. Take 1 tbsp organic cold-pressed rapeseed oil
16. Prepare 2 tbsps gunpowder spice
17. Get 2 small twigs of rosemary
18. Prepare 100 g (2/3 cup) naked Tofoo, cubed
19. Prepare 1 small apple, sliced and cut into batons
20. Take dash wild orange or lemon juice
21. Take 30 g (1/3 cup) fennel, sliced and cut into batons
22. Prepare 50 g (1/4 cup) forbidden rice
23. Prepare 2 tbsps pomegranate seeds
24. Prepare handful kale, blanched and ripped roughly
25. Prepare 2 spring onions, sliced thinly
26. Get freshly ground black pepper
27. Take Dressing
28. Make ready 1 tbsp tahini
29. Take juice of 1 medium wild orange or a lemon
30. Get 1 clove garlic, crushed
31. Take 1 tsp organic cold-pressed rapeseed oil
32. Get 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 is going to wrap this up with this exceptional food gunpowder squash recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!