Baked Winter Squash Au Gratin
By Traeger Kitchen
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.
Prep Time
15 Minutes
Cook Time
45 Minutes
Pellets
Pecan
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Cup | heavy cream |
| To Taste | salt and pepper |
| 3 Cup | shredded Gruyere cheese |
| 4 Clove | garlic, chopped |
| 2 Tablespoon | butter |
| 3 | Potatoes, yellow |
| 1 | butternut squash |
| 1 | Squash, acorn |
Step
1
When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.
2
In a medium sauce pan cook the cream, stirring constantly, until it comes to a low boil. Add garlic, salt, and pepper and the shredded Gruyere cheese. Stir until cheese is melted.
3
Grease a 9x13-inch baking dish with 2 Tbsp of butter.
4
In a large mixing bowl, combine the potatoes (peeled and cubed), butternut squash, and acorn squash (seeded and cubed). Stir in the cheese sauce. Place mixture in the prepared baking dish and place in grill.
5
Cook for 45 minutes or until potatoes and squash are fork tender. Remove from grill and let cool for 10 minutes before serving. Enjoy!
375 ˚F / 191 ˚C
00:45
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