Recipe: Delicious Gunpowder Squash

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Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Treats that provide You Vitality.

Enjoying healthy foods makes all the difference in the way we feel. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy ones contributes to a more wholesome feeling. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Choosing healthier food choices can be difficult when it is snack time. Shopping for goodies can be a difficult task because you have so many options. Here are some healthy snacks that can be used when you need a quick pick me up.

If you are looking for a fast snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be fantastic for quick treats to eat on the go. Whole grains are generally better than refined grains included in white bread.

You can find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.

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 achieve that.

The ingredients needed to prepare Gunpowder Squash:

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