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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.
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
: 375 ˚F
2 Cup heavy cream
To Taste 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