Baked Winter Squash Au Gratin
By Traeger Kitchen
Sweet, savory, and oozing with cheese, acorn squash, butternut squash, and yellow potatoes are roasted together for an infusion of wood-fired flavor into this winter harvest.
Prep Time
15 Min
Cook Time
45 Min
Pellets
Pecan
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | unsalted butter |
| 2 Cup | heavy cream |
| 3 Cup | shredded Gruyère cheese |
| 4 Clove | garlic, diced |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
| 1 | acorn squash seeded, peeled and cubed |
| 1 | butternut squash, seeded, peeled and cubed |
| 3 | yellow potatoes, peeled and cubed |
Steps
1
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes. Grease a 9 x 13-inch baking dish with butter.
375 ˚F / 191 ˚C
2
In a medium saucepan on the stovetop, cook the cream over medium heat, stirring constantly until it comes to a low boil. Add the garlic and Gruyère cheese and stir until the cheese is melted. Season with salt and pepper.
3
In a large bowl, combine the acorn and butternut squashes and the potatoes. Pour in the cheese sauce and stir until well-coated. Transfer the squash mixture to the prepared baking dish.
4
Place the baking dish on the grill grates. Close the lid and cook until the squash and potatoes are fork-tender, about 45 minutes.
375 ˚F / 191 ˚C
00:45
5
Remove the gratin from the grill and let cool for 10 minutes before serving. Enjoy!
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