- 2 butternuts, whole
- Olive oil
- For the caramel:
- 2 teaspoons cumin seeds
- 1 cup white sugar
Preheat oven to 180°C.
Slice butternuts into 1cm slices and wedges, peel and pips intact. Place on a baking tray, drizzle with olive oil, season with salt and black pepper. Bake for 10 – 15 mins until golden brown.
Remove from oven and arrange on a serving platter, top with caramel or place caramel pieces between butternut pieces.
To make cumin caramel: Toss cumin seeds in a dry pan over medium heat for a few minutes. Add sugar and allow to melt slowly until a thick syrup.
Do not add water. Remove from heat and pour onto a sheet of tin foil (lightly smeared with oil). Allow to cool down, caramel will become hard.
Peel the caramel away from the foil, break into large pieces and place on the warm butternut. The caramel will slowly melt down into the butternut.