Baked pumpkin with honey

Ingredients for 2 servings:

• 1 pumpkin(s) (Hokkaido)
• 125 g butter
• 4 tbsp honey
• 1 pinch of salt
• ½ tsp cinnamon powder
• 8 leaves of lemon balm or mint

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

As a main course for 2 or side dish for 4

Wash the pumpkin thoroughly, trim the top and bottom of the stem, and then quarter it. Remove the seeds from each quarter and carve a lattice pattern into it. You can carve as deeply as possible, but it’s best not to carve through the outer skin. Heat the butter and honey in a small saucepan until liquid. You can also do this in a cup in the microwave. Add salt and cinnamon and mix well. If you like, you can add the lemon balm or mint leaves for a few minutes. Place the pumpkins in a baking dish, with the inside (with the lattice facing up). Brush the quarters with the liquid and simply pour the rest over the top. It’s okay if small puddles form on the pumpkin. Place in the oven at 180°C (fan oven) for 1 hour.