Manuka-Glazed Grilled Butternut with Horopito Macadamia Crumble

Savor the smoky, sweet essence of New Zealand with this charred butternut. A velvety Manuka glaze meets the fiery kick of horopito and buttery macadamias for an unforgettable, vibrant side dish.

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Prepare to dazzle your guests as the golden, caramelized edges of the squash melt into the spicy, crunch of the native horopito crumble. It’s a sophisticated dance of textures and earthy flavors that will leave everyone craving just one more bite!

The story behind this recipe

Inspired by the rugged coastlines of New Zealand, this dish celebrates the unique alchemy of native ingredients. While exploring the bush in Taranaki, I was struck by the spicy aroma of Horopito leaves. Back in my kitchen, I paired that peppery kick with the silky sweetness of Manuka honey and the buttery crunch of roasted macadamias. This grilled butternut is more than a side; it is a golden, smoky tribute to the wild, untamed flavors of the South Pacific.

Ingredients

• 1 large butternut squash, halved and sliced into wedges
• 3 tbsp premium Manuka honey
• 2 tbsp extra virgin olive oil
• 1 tsp dried Horopito pepper (or black pepper and a pinch of chili)
• 100g raw macadamia nuts
• 1 tsp flaky sea salt
• Zest of one organic lemon
• Fresh parsley for garnish

The steps

1. Begin by preheating your grill or oven to 200°C (400°F). Carefully slice your butternut squash into even wedges, ensuring the skin is clean as it adds a wonderful texture once charred.
2. In a small bowl, whisk together the Manuka honey and olive oil until it forms a smooth, viscous liquid. This will be the golden base for our sweet and savory glaze.
3. Arrange the squash wedges on a baking tray. Use a pastry brush to coat each piece generously with the honey mixture, making sure to get into all the nooks and crannies.
4. Place your macadamia nuts on a separate small tray and toast them for 5-7 minutes until they are fragrant and lightly golden. Watch them closely as they can burn quickly!
5. Transfer the toasted nuts to a mortar and pestle. Add the dried Horopito and a pinch of salt. Crush them into a coarse, rustic crumble rather than a fine powder.
6. Place the glazed squash on the hot grill. You want to achieve those beautiful, dark sear marks that signify caramelized sugars and deep, smoky flavor.
7. Halfway through the cooking process, give the squash another light brush of glaze. This layering technique ensures a sticky, lacquered finish that is absolutely irresistible.
8. While the squash finishes cooking, prepare your lemon zest and finely chop the parsley. These bright notes will cut through the richness of the honey and nuts.
9. Remove the squash from the heat and immediately shower it with the Horopito macadamia crumble. The heat from the squash will help the oils in the nuts release their aroma.
10. Finish the dish with a final sprinkle of lemon zest and sea salt. Serve immediately while the squash is tender and the crumble is perfectly crunchy.

The result

The butternut emerges charred and tender, dripping in a sticky amber glaze. The Horopito crumble adds a bold, peppery snap that balances the rich, creamy macadamias for a truly sensory feast.

Manuka-Glazed Grilled Butternut with Horopito Macadamia Crumble

This sophisticated vegetarian entrée celebrates the rugged landscape of Aotearoa. Thick wedges of butternut squash are charred over an open flame, glazed with aromatic Manuka honey, and topped with a crunch of macadamia nuts seasoned with Horopito—a native New Zealand pepper tree leaf.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Entrée, Main Course

Cuisine: New Zealand, Oceanic

Calories: 345

Ingredients Equipment Method Notes

Ingredients

  

The Butternut

• 1 large Butternut Squash Peeled, seeded, and cut into 2-inch thick longitudinal wedges
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp Smoked Sea Salt

Manuka Glaze

• 4 tbsp Manuka Honey MGO 100+ or higher for depth
• 1 tbsp Apple Cider Vinegar
• 0.5 tsp Red Chili Flakes

Horopito Macadamia Crumble

• 100 g Raw Macadamia Nuts Roughly chopped
• 1 tsp Dried Horopito Leaves Ground (or substitute with black pepper and a pinch of cayenne)
• 1 tsp Lemon Zest Freshly grated
• 1 clove Garlic Minced

Finishing Touches

• 150 g Whipped Goat Cheese Or thick Greek yogurt for a tangy base
• Fresh Mint and Kowhai flowers optional for garnish

Equipment

• 1 Outdoor Barbecue or Charcoal Grill Use Manuka wood chips for authentic smoke if available
• 1 Cast-iron skillet For toasting the macadamia crumble
• 1 Mortar and Pestle To crush the spices and nuts

Method

 

Preparation

1. Preheat your grill to medium-high heat (approx. 200°C / 400°F). If using charcoal, set up a two-zone fire for direct and indirect heat.
2. Toss the butternut wedges with olive oil and smoked sea salt until evenly coated.

Grilling the Squash

1. Place the squash wedges on the direct heat side of the grill. Sear for 4-5 minutes per side until deep grill marks appear.
2. Move the squash to the indirect heat zone. Close the lid and roast for 15-20 minutes until the flesh is fork-tender.
3. In a small bowl, whisk the Manuka honey, apple cider vinegar, and chili flakes. Brush this glaze generously over the squash in the last 5 minutes of cooking.

The Crumble

1. While the squash roasts, heat a cast-iron skillet over the grill or a side burner. Add the macadamia nuts and toast until golden and fragrant.
2. Stir in the minced garlic, ground Horopito, and lemon zest. Cook for 1 minute until the garlic is soft, then remove from heat. Season with a pinch of salt.

Plating

1. Spread a generous spoonful of whipped goat cheese on each plate.
2. Arrange two grilled butternut wedges over the cheese. Top with a heavy sprinkling of the Horopito macadamia crumble.
3. Garnish with fresh mint and an extra drizzle of honey if desired. Serve immediately.

Notes

Horopito is known as the New Zealand pepper tree; it has a unique delayed spicy kick. If you cannot find it, a blend of cracked black pepper and lemon myrtle is a suitable alternative.