Baked Hokkaido Boats
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido)
- 1 chilli pepper (s), red
- 3 tablespoon honey
- 1 lemon (s), which 6 tablespoons juice and the grated zest
- 20 g sesame seeds
- salt and pepper
- 3 tablespoon olive oil
- nutmeg
- 1 bunch mint
- 2 cups natural yogurt
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin and cut in half. Remove the seeds with a spoon and cut the pumpkin into wedges. Core the chilli pepper and cut into fine rings, mix with honey, 6 tablespoons 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 the preheated oven at 200 ° C for approx. 35 minutes, turning once and drizzling over and over again.
- Pluck the mint leaves from the stems and chop finely. Rub the lemon peel. Finely chop the garlic. Mix the yogurt with the lemon zest, mint, garlic and salt. Serve with the pumpkin boats.
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