Hasselback pumpkin with chicken and herb aioli

1 butternut pumpkin

2 cloves of garlic

1 tbsp sesame oil

3 tbsp olive oil

salt and pepper

50 g pine nuts, walnuts or pecans

2 tbsp grated parmesan

0,5 chili

1 kg chicken legs

1 tbsp chili salt

2 dl crème fraiche

3 tbsp mayonnaise

fresh herbs, for example sage, rosemary and thyme

Heat up the oven to 200 degrees C. Peel the pumpkin. Split the pumpkin in half lengthwise and remove the pits. Put it on a board and make slices but not all the way down, like in the picture. Put it in an oven tray. Mix sesame oil, olive oil and grated garlic in a bowl. Spread the oil over the pumpkin. Slice the chili and spread over. Season with salt and pepper. Put into the oven. Season the chicken with chili salt. Put the chicken in a tray and cook pumpkin and chicken for 30-35 minutes until both are cooked. Mix crème fraiche and mayonnaise in the same bowl as the garlic oil.. Chop the herbs and add to the aioli. Season with salt and pepper. Roast the nuts in a dry pan. When the pumpkin is cooked sprinkle over nuts and grated parmesan.