Traeger Kitchen
Baked Winter Squash Au Gratin
Prep Time
15 Minutes
Cook Time
45 Minutes
Effort
Pellets
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.
Ingredients
Units of Measurement:
main
2 Cup heavy cream
salt and pepper
3 Cup shredded Gruyere cheese
4 Clove garlic, diced
2 Tablespoon butter
3 yellow potatoes, peeled and cubed
1 butternut squash, seeded, peeled and cubed
1 acorn squash seeded, peeled and cubed
Steps
1
When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
Grill: 375 ˚F2
In a medium saucepan, cook the cream, stirring constantly, until it comes to a low boil. Add salt, pepper, garlic and shredded Gruyere cheese. Stir until cheese is melted.Ingredients
2 Cup heavy cream
To Taste salt and pepper
3 Cup shredded Gruyere cheese
4 Clove garlic, diced
3
Grease a 9x13 inch baking dish with 2 tablespoons of butter. In a large mixing bowl, combine potatoes, butternut and acorn squash. Stir in the cheese sauce. Place mixture in the prepared baking dish and place in grill.Ingredients
2 Tablespoon butter
3 yellow potatoes, peeled and cubed
1 butternut squash, seeded, peeled and cubed
1 acorn squash seeded, peeled and cubed
4
Cook for 45 minutes or until potatoes and squash are fork tender. Remove from grill and let cool for 10 minutes before serving. Enjoy!Grill: 375 ˚F