Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, gunpowder squash. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gunpowder Squash is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Gunpowder Squash is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have gunpowder squash using 32 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Gunpowder Squash:

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