Baked Hokkaido boats

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 1 red chili pepper(s)
• 3 tbsp honey
• 1 lemon(s), 6 tbsp juice and the grated peel
• 20 g sesame seeds
• salt and pepper
• 3 tbsp olive oil
• nutmeg
• 1 bunch of mint
• 2 cups of natural yogurt
• 2 garlic cloves

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Wash and halve the pumpkin. Remove the seeds with a spoon and cut the pumpkin into wedges. Deseed the chili pepper and cut into fine rings, toss with honey, 6 tablespoons of lemon juice, sesame seeds, salt, and oil. Place the pumpkin wedges side by side in a large baking dish. Season with salt, pepper, and nutmeg, then drizzle with the lemon and honey marinade. Bake in a preheated oven at 200°C for about 35 minutes, turning once and drizzling frequently. Pluck the mint leaves from the stems and finely chop. Grate the lemon zest. Finely chop the garlic. Mix the yogurt with the lemon zest, mint, garlic, and salt. Serve with the pumpkin boats.