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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 for an infusion of wood-fired flavor into this winter harvest.

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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!

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