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Baked Winter Squash Au Gratin

15

45

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.

8

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  • 2 Cup heavy cream

  • salt and pepper

  • 3 Cup shredded Gruyere cheese

  • 2 Tablespoon butter

  • 3 yellow potatoes, peeled and cubed

  • 1 butternut squash, seeded, peeled and cubed

  • 1 acorn squash seeded, peeled and cubed

  • 1

    When ready to cook, set Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    : 375 ˚F

  • 2

    In a medium saucepan, cook the cream, stirring constantly, until it comes to a low boil. Add salt, pepper and shredded Gruyere cheese. Stir until cheese is melted.

    • 2 Cup heavy cream

    • To Taste salt and pepper

    • 3 Cup shredded Gruyere cheese

  • 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.

    • 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!

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