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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
In a medium sauce pan, cook the cream, stirring constantly, until it comes to a low boil. Add salt and pepper and the shredded Gruyere cheese. Stir until cheese is melted.
In a large mixing bowl, combine the potatoes, butternut and acorn squash. Stir in the cheese sauce. Place mixture in a well-greased baking dish and place in grill.
Cook for 45 minutes or until potatoes and squash are fork tender. Remove from grill and let cool for 10 minutes before serving. Enjoy!
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