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Traeger Kitchen
Baked Winter Squash Au Gratin
15
45
Pecan
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.
8
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2 Tablespoon unsalted butter
2 Cup heavy cream
3 Cup shredded Gruyère cheese
4 Clove garlic, diced
Kosher salt
Freshly ground black pepper
1 acorn squash seeded, peeled and cubed
1 butternut squash, seeded, peeled and cubed
3 yellow potatoes, peeled and cubed
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
2 Tablespoon unsalted butter
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.2 Cup heavy cream
3 Cup shredded Gruyère cheese
4 Clove garlic, diced
To Taste Kosher salt
To Taste Freshly ground black 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.1 acorn squash seeded, peeled and cubed
1 butternut squash, seeded, peeled and cubed
3 yellow potatoes, peeled and cubed
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
5
Remove the gratin from the grill and let cool for 10 minutes before serving. Enjoy!