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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
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
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.