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Baked Winter Squash Au Gratin

Difficulty 2/5
Prep time 15 mins

Cook time 45 mins
Serves 8-12

Hardwood Pecan

Sweet, savory and oozing with cheese. Acorn squash, butternut squash and yellow potatoes are roasted together putting that signature wood-fired flavor into this winter harvest.


1 Acorn squash seeded, peeled and cubed

1 Butternut squash seeded, peeled and cubed

3 yellow potatoes, peeled and cubed

2 cups heavy cream

3 cups gruyere cheese, shredded

4 cloves garlic, diced

2 Tbsp butter

salt and pepper, to taste


When ready to cook, set the temperature to 375 and preheat, lid closed for 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.

Grease a 9x13-inch baking dish with 2 Tbsp of butter.

In a large mixing bowl, combine the potatoes, butternut and acorn squash. Stir in the cheese sauce. Place mixture in the prepared 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!

*Cook times will vary depending on set and ambient temperatures.

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