Baked Winter Squash Au Gratin
This Baked Winter Squash Au Gratin is sweet, savory and oozing with cheese. Simply roast acorn squash, butternut squash and yellow potatoes with wood-fired flavor into this winter harvest.
- 2 Cup heavy cream
- To Taste salt and pepper
- 3 Cup shredded Gruyere cheese
- 4 Clove garlic, diced
- 2 Tablespoonbutter
- 3 yellow potatoes, peeled and cubed
- 1 butternut squash seeded, peeled and cubed
- 1 acorn squash seeded, peeled and cubed
When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
In a medium saucepan, cook the cream, stirring constantly, until it comes to a low boil. Add salt, pepper, garlic and shredded Gruyere cheese. Stir until cheese is melted.
Grease a 9×13 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.
Cook for 45 minutes or until potatoes and squash are fork tender. Remove from grill and let cool for 10 minutes before serving. Enjoy!
Recipe and photo from Traeger.