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.
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15 Min
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45 Min
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Pecan
Yields: 8 Servings
Ingredients
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 |
Units of Measurement:
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Step 1
When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.
Step 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.
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2 Cup heavy cream
To Taste salt and pepper
3 Cup shredded Gruyere cheese
4 Clove Garlic, Chopped
Step 3
Grease a 9x13-inch baking dish with 2 Tbsp of butter.
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2 Tablespoon butter
Step 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.
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3 Potatoes, yellow
1 butternut squash
1 Squash, acorn
Step 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!
00:45
375 ˚F / 191 ˚C
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