Hey everyone, it is O’Neill, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, gunpowder squash. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Gunpowder Squash is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Gunpowder Squash is something which I have loved my entire life. They’re fine and they look wonderful.

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To begin with this particular 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 that.

The ingredients needed to make Gunpowder Squash:

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

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Steps 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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