1 butternut squash / pumpkin
6 oz sharp cheddar, grated
4 oz aged gruyere, grated
2 tspn powdered english mustard
2 tspn red wine vinegar
1/2 cup ale / beer
salt and pepper
time: 15 minutes active
baking: 50-55 mins
you will need:
roast butternut rarebit
Slice the butternut in half lengthways (careful with that knife!)
Scoop out the inside, drizzle with oil, salt and pepper and place the dish on the bottom of the oven, under the turkey.
Roast for about 1 hour.
Mix the grated cheeses, mustard, vinegar and beer in a small saucepan and stir over a medium heat until the cheese has melted.
Drizzle the cheesey mix over the roasted pumpkin (about the same time that the turkey is done and removed from the oven...then crank the heat from 350f to 400 / 425f). If you've got the two halves angled just right, the extra sauce will gather in the hollowed out seed pits.
Bake until golden brown and serve bubbling hot!