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Alright, don’t linger, let’s task this gunpowder squash formula with 32 components which are absolutely easy to acquire, and we have to process them at the very least through 7 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements of Gunpowder Squash:

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

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Gunpowder Squash making process:

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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