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Gunpowder Squash
Gunpowder Squash

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

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