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Gunpowder Squash
Gunpowder Squash

Before you jump to Gunpowder Squash recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Making the decision to eat healthily provides many benefits and is becoming a more popular way of living. The overall economy is affected by the number of men and women who are dealing with health problems such as high blood pressure, which is directly related to poor eating habits. No matter where you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. People typically think that healthy diets demand much work and will significantly change the way they live and eat. In reality, though, merely making a few minor changes can positively affect daily eating habits.

You can see results without having to remove foods from your diet or make substantial changes immediately. Even more important than wholly modifying your diet is just simply substituting healthy eating choices whenever possible. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than you did. Like many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.

Evidently, it’s not at all difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got insight 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 cook it.

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