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We hope you got benefit from reading it, now let’s go back to gunpowder squash recipe. You can cook gunpowder squash using 32 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Gunpowder Squash:

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