Easiest Way to Prepare Quick Gunpowder Squash

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We hope you got insight from reading it, now let's go back to gunpowder squash recipe. To cook gunpowder squash you need 32 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Gunpowder Squash:

1. Prepare of Gunpowder spice.
2. Take 40 g (1.5 oz) of idli rice.
3. Use 85 g (3 oz) of urad dal.
4. Prepare 1 tbsp of chana dal.
5. Get 2-4 of whole dried Kashmiri chillies depending on your spice level.
6. Take 8 of dried curry leaves.
7. Take 1 tsp of asafoetida.
8. Provide 1/2 of cinnamon stick.
9. Provide of seeds from 2 green cardamom pods.
10. Get 1 tbsps of black pepper.
11. Take 1/2 tsp of sesame seeds.
12. You need pinch of salt.
13. Use of Pumpkin.
14. Use 1 of small pumpkin.
15. Take 1 tbsp of organic cold-pressed rapeseed oil.
16. Get 2 tbsps of gunpowder spice.
17. Get 2 of small twigs of rosemary.
18. Get 100 g (3.5 oz) of naked Tofoo, cubed.
19. Take 1 of small apple, sliced and cut into batons.
20. Provide dash of wild orange or lemon juice.
21. Take 30 g (1 oz) of fennel, sliced and cut into batons.
22. Use 50 g (2 oz) of forbidden rice.
23. You need 2 tbsps of pomegranate seeds.
24. Prepare handful of kale, blanched and ripped roughly.
25. Provide 2 of spring onions, sliced thinly.
26. Use of freshly ground black pepper.
27. Provide of Dressing.
28. You need 1 tbsp of tahini.
29. You need of juice of 1 medium wild orange or a lemon.
30. Get 1 clove of garlic, crushed.
31. Provide 1 tsp of organic cold-pressed rapeseed oil.
32. Get 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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