By Traeger Kitchen
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|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|1||acorn squash seeded, peeled and cubed|
|1||butternut squash, seeded, peeled and cubed|
|3||yellow potatoes, peeled and cubed|
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 / 191 ˚C
2 Tablespoon unsalted butter
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
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
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 / 191 ˚C
Remove the gratin from the grill and let cool for 10 minutes before serving. Enjoy!