Easy Recipe: Tasty Gunpowder Squash

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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

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We hope you got insight from reading it, now let’s go back to gunpowder squash recipe. To make gunpowder squash you only need 32 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Gunpowder Squash:

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

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