Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, gunpowder squash. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gunpowder Squash is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Gunpowder Squash is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook gunpowder squash using 32 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Gunpowder Squash:

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