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Cozy Slow Cooker Stuffed Acorn Squash with Sausage

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A comforting fall dinner featuring tender acorn squash halves stuffed with a savory sausage, apple, and herb filling, slow-cooked to perfection for an easy, hands-off meal.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 2 tbsp unsalted butter
  • 1 large apple (Granny Smith or Honeycrisp), chopped into small cubes
  • 1/2 medium onion, diced finely
  • 1 lb Italian sausage (mild or hot) or breakfast sausage, casings removed
  • 3 cloves garlic, minced
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1/2 tsp dried sage
  • Salt and pepper to taste
  • 2 tbsp real maple syrup
  • 1/4 cup pecans, chopped
  • 1/4 cup dried cranberries

Instructions

  1. Preheat slow cooker to low. Wash squash and cut in half lengthwise. Scoop out seeds and pulp. If squash is hard, microwave halves for 2 minutes to soften.
  2. In a large skillet over medium heat, cook sausage, breaking it up with a wooden spoon, until browned (5-7 minutes). Drain excess fat if necessary.
  3. Add diced onion and garlic to the skillet. Cook for 2 minutes until onion is translucent.
  4. Stir in thyme, sage, salt, and pepper. Remove from heat.
  5. In a large bowl, combine the cooked sausage mixture, diced apples, dried cranberries, and half of the chopped pecans. Toss to combine.
  6. Place squash halves cut-side up in the slow cooker. Stuff each cavity generously with the filling, pressing down lightly.
  7. Pour maple syrup over the stuffed squash. Add 1/4 cup water or broth to the bottom of the slow cooker for steam.
  8. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until squash is tender when pierced with a fork.
  9. Remove squash from slow cooker. Sprinkle with remaining pecans and let rest for 5 minutes before serving.

Notes

Browning the sausage beforehand adds significant flavor depth. If the filling is too dry, add a splash of apple cider or broth. For a crispier topping, broil for the last 2-3 minutes of cooking. This recipe is naturally gluten-free if using gluten-free sausage. Leftovers can be refrigerated for up to 3 days or the filling can be frozen separately for up to 3 months.

Nutrition

Keywords: slow cooker, acorn squash, sausage, fall dinner, comfort food, gluten-free, easy recipe, stuffed squash

Find it online: https://zoeplate.com/cozy-slow-cooker-stuffed-acorn-squash-with-sausage-easy-fall-dinner/