Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, gunpowder squash. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Gunpowder Squash is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Gunpowder Squash is something which I have loved my whole life. They are nice and they look fantastic.
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 it.
The ingredients needed to make Gunpowder Squash:
- Make ready Gunpowder spice
- Get 40 g (1/4 cup) idli rice
- Take 85 g (1/2 cup) 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 5 g asafoetida
- Make ready 1/2 cinnamon stick
- Make ready seeds from 2 green cardamom pods
- Prepare 1 tbsps black pepper
- Make ready 1/2 tsp sesame seeds
- Prepare pinch salt
- Prepare Pumpkin
- Make ready 1 small pumpkin
- Get 1 tbsp organic cold-pressed rapeseed oil
- Make ready 2 tbsps gunpowder spice
- Make ready 2 small twigs of rosemary
- Take 100 g (2/3 cup) naked Tofoo, cubed
- Prepare 1 small apple, sliced and cut into batons
- Make ready dash wild orange or lemon juice
- Make ready 30 g (1/3 cup) fennel, sliced and cut into batons
- Make ready 50 g (1/4 cup) forbidden rice
- Make ready 2 tbsps pomegranate seeds
- Take handful kale, blanched and ripped roughly
- Make ready 2 spring onions, sliced thinly
- Prepare freshly ground black pepper
- Make ready Dressing
- Take 1 tbsp tahini
- Get juice of 1 medium wild orange or a lemon
- Get 1 clove garlic, crushed
- Prepare 1 tsp organic cold-pressed rapeseed oil
- Get 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 am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
