Season the squash with salt, pepper, orange zest and lime juice and leave to marinate for a while. Coat with flour, egg and a mixture of breadcrumbs and sesame seeds and bake in peanut oil. Boil the potatoes, strain and blend with milk and seasonings to make a creamy puree. Now add the chopped arugula and finally fold in some whipped cream and arrange on a plate with the baked pumpkin pleasing.
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