Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gunpowder squash. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Gunpowder Squash is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Gunpowder Squash is something which I have loved my entire life.
The little rings make for a cute presentation and since the squash has a mild taste, it takes seasonings like curry powder or chili powder particularly well. It is also a good source of magnesium, potassium, and fiber. All winter squash types make for a great low-calorie, nutrient-rich food.
To get started with this recipe, we have to first prepare a few ingredients. You can cook gunpowder squash using 32 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Gunpowder Squash:
- Prepare Gunpowder spice
- Make ready 40 g (1/4 cup) idli rice
- Get 85 g (1/2 cup) urad dal
- Get 1 tbsp chana dal
- Get 2-4 whole dried Kashmiri chillies depending on your spice level
- Prepare 8 dried curry leaves
- Get 5 g asafoetida
- Take 1/2 cinnamon stick
- Take seeds from 2 green cardamom pods
- Get 1 tbsps black pepper
- Take 1/2 tsp sesame seeds
- Make ready pinch salt
- Get Pumpkin
- Make ready 1 small pumpkin
- Prepare 1 tbsp organic cold-pressed rapeseed oil
- Take 2 tbsps gunpowder spice
- Get 2 small twigs of rosemary
- Prepare 100 g (2/3 cup) naked Tofoo, cubed
- Make ready 1 small apple, sliced and cut into batons
- Get dash wild orange or lemon juice
- Make ready 30 g (1/3 cup) fennel, sliced and cut into batons
- Get 50 g (1/4 cup) forbidden rice
- Get 2 tbsps pomegranate seeds
- Prepare handful kale, blanched and ripped roughly
- Take 2 spring onions, sliced thinly
- Get freshly ground black pepper
- Prepare Dressing
- Make ready 1 tbsp tahini
- Make ready juice of 1 medium wild orange or a lemon
- Get 1 clove garlic, crushed
- Prepare 1 tsp organic cold-pressed rapeseed oil
- Get lava or sea salt
I use pre-cut butternut squash cubes that are available at Whole Foods and at my local supermarket. It's not uncommon for squash leaves to have powdery mildew, but since it affects yield, how can you go about treating powdery mildew in squash? Powdery mildew spreads rapidly and can travel a long. Try new ways to make butternut squash soup with recipes from Ina, Alton, Tyler and more.
Instructions to make Gunpowder Squash:
- 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.
- Heat the oven to 180 degrees C. Cut the pumpkin in two. Remove the seeds and keep to one side.
- 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.
- 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.
- Cook the forbidden rice in boiling, salted water until al dente, approximately 20 minutes.
- 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.
- 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.
Come fall, your squash options can get a little overwhelming. So here's a comprehensive breakdown of some of the most popular and versatile squash around. Squash season is right around the corner, and with it comes endless possibilities for soups, pies, side dishes, casseroles, and more. From yellow squash to butternut squash to kabocha squash, you've probably noticed more than a few types of squash at your local farmers market or grocery store. Gunpowder, also known as the retronym black powder to distinguish it from modern smokeless powder, is the earliest known chemical explosive.
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