Recipe: Tasty Gunpowder Squash

Sylvia Adkins

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Recipe: Tasty Gunpowder Squash Delicious, fresh and tasty.

Gunpowder Squash. Spices: Garlic powder and chili powder. A stale spice can easily ruin a dish. I use pre-cut butternut squash cubes that are available at Whole Foods and at my local supermarket.

Meanwhile, prepare the vegetarian stuffed squash filling by combining grains of choice, salt, and half cup of water.

Bring to a boil, then cover and simmer until fluffy.

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.

You can have Gunpowder Squash using 32 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Gunpowder Squash

You need of Gunpowder spice.
It’s of idli rice.
It’s of urad dal.
You need of chana dal.
Prepare of whole dried Kashmiri chillies depending on your spice level.
It’s of dried curry leaves.
It’s of asafoetida.
You need of cinnamon stick.
It’s of seeds from 2 green cardamom pods.
It’s of black pepper.
You need of sesame seeds.
Prepare of salt.
You need of Pumpkin.
It’s of small pumpkin.
Prepare of organic cold-pressed rapeseed oil.
It’s of gunpowder spice.
It’s of small twigs of rosemary.
Prepare of naked Tofoo, cubed.
Prepare of small apple, sliced and cut into batons.
It’s of wild orange or lemon juice.
You need of fennel, sliced and cut into batons.
Prepare of forbidden rice.
You need of pomegranate seeds.
You need of kale, blanched and ripped roughly.
You need of spring onions, sliced thinly.
It’s of freshly ground black pepper.
It’s of Dressing.
You need of tahini.
Prepare of juice of 1 medium wild orange or a lemon.
Prepare of garlic, crushed.
It’s of organic cold-pressed rapeseed oil.
It’s of lava or sea salt.

Season with salt, pepper, and curry powder.

Add squash mixture to blender with broth and puree until creamy.

Instructions To Make Roasted Butternut Squash Cubes: Cut the squash.

Peel and cut the butternut squash into your desired size of cubes.

Gunpowder Squash instructions

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..

Drizzle the diced squash with a tablespoon or two of oil, then toss until evenly coated.

Arrange the squash in an even layer (no overlapping!) on a large baking sheet.

Season with salt, plus any extra seasonings that you prefer.

Powdery Mildew Disease on Squash Plants.

Squash (Cucurbita spp.) is a warm-season annual commonly grown in home gardens for its edible fruit, seeds or flowers.