Golden Squash & Gruyère Rarebit Recipe | Abel & Cole

Golden Squash & Gruyère Rarebit

Cooking time
Serves4 people

A souped up cheese on toast that's seriously comforting on cold days, this rarebit sneaks in some sweet and nutty butternut squash alongside heaps of gruyère cheese, a splash of beer and a pinch of spice. Golden and bubbling, it makes an indulgent afternoon tea.


  • 200g Cave-aged Gruyère
  • 200g butternut squash, peeled
  • 3 tbsp ale or cider
  • A handful of thyme
  • A good pinch of freshly ground pepper
  • A dusting of chilli powder, for hot heads
  • 4 slices of sourdough (rye is particularly great here)
  • A few slicks of butter
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1. Heat your grill to high. Finely grate the cheese and squash into a bowl. Mix in the ale or cider, the thyme leaves, a little pepper and a pinch of chilli
2. Lightly toast your bread on one side by slipping it under the grill. Remove the bread from the oven. Butter the untoasted side. Pile a mound of the grated cheese and squash mix on top. Press firmly into the bread to ensure it stays on top and cooks evenly.
3. Arrange on a baking tray and flash under the grill for 10 mins or till the cheese and squash are nicely golden. Delicious alongside soup or a stew, or for breakfast.
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