Acorn squash is one of my favorite things to cook when the weather turns cool. In this recipe, the squash halves get stuffed with a hearty filling of sausage, apple, mushrooms, quinoa, dried cranberries, and pecans, then cook in the slow cooker until fork-tender.

It makes a cozy weeknight dinner, and it also works as a pretty side dish for a holiday meal. The slow cooker does almost all the work, and your kitchen fills with the warm smell of sage and thyme while it cooks. The recipe serves four, one stuffed half per person.

Why This Recipe Works

Acorn squash has a mild, nutty, slightly sweet flavor and a natural bowl shape, which makes it perfect for stuffing. Cooking it low and slow in the crockpot softens the flesh until it is creamy and easy to scoop, with no risk of burning.

The filling hits every fall flavor. Browned sausage brings savory richness, apple and dried cranberries add sweetness, and mushrooms give an earthy depth. Quinoa makes the filling hearty and helps hold it together, while pecans add crunch. Sage and thyme tie it all together with that classic holiday stuffing taste.

A half cup of water in the bottom of the slow cooker creates steam, so the squash cooks evenly and the bottoms do not scorch.

Ingredients and Easy Swaps

• Acorn squash: Two small squash, halved and seeded. Pick ones that feel heavy for their size and fit side by side in your slow cooker.
• Ground sausage: Half a pound. Mild or sage breakfast sausage both work. Ground turkey is a lighter option.
• Onion: Half a cup, finely chopped.
• Apple: One apple, diced. Honeycrisp is sweet and crisp, while Granny Smith adds tartness.
• Mushrooms: Half a cup, diced. Cremini or white button both work.
• Cooked quinoa: Half a cup. Brown rice or wild rice are easy swaps.
• Dried cranberries: A quarter cup. Raisins or chopped dried apricots also work.
• Pecans: A quarter cup, chopped. Walnuts are a good swap, or leave them out for a nut-free version.
• Dried sage and thyme: Half a teaspoon of each.
• Salt and pepper: For the filling and to season the squash.
• Olive oil: A little for brushing the inside of the squash.
• Cheese: Half a cup of sharp cheddar or Parmesan, optional.

How to Make It at a Glance

1. Cut the squash in half, scoop out the seeds, brush the insides with olive oil, and season with salt and pepper.
2. Brown the sausage in a skillet until it reaches 160°F with no pink left. Drain extra grease.
3. Add the onion, apple, and mushrooms and cook for 3 to 4 minutes until soft.
4. Off the heat, stir in the quinoa, cranberries, pecans, sage, thyme, salt, and pepper.
5. Stuff each squash half, add 1/2 cup of water to the slow cooker, and set the squash in cut side up.
6. Cover and cook on low for 4 to 5 hours, until tender. Add cheese for the last 15 minutes if using.

Common Mistakes to Avoid

Using squash that is too big. Large squash may not fit in the slow cooker. Measure first, or cut a thin slice off the bottom of each half so it sits flat and nests better.

Skipping the water. Without a little water in the bottom, the squash can scorch or dry out.

Cutting the squash unsafely. Acorn squash is hard. Microwave it whole for 2 to 3 minutes to soften the skin, then cut it with a large, sharp knife on a cutting board that will not slide.

Underseasoning the filling. Taste the filling before stuffing. Sausages vary in salt, so adjust as needed.

Variations

• Vegetarian: Skip the sausage and add a can of drained chickpeas or white beans.
• Wild rice and herb: Use cooked wild rice in place of quinoa and add fresh parsley at the end.
• Italian style: Use Italian sausage, add a pinch of red pepper flakes, and top with Parmesan.
• Maple glaze: Brush the squash with a little maple syrup before stuffing for a sweeter dish.
• Oven method: Bake the stuffed squash covered at 375°F for about 45 to 60 minutes, until tender.

What to Serve With It

As a main dish, this stuffed squash pairs well with a crisp green salad, roasted Brussels sprouts, or warm crusty bread. As a holiday side, it goes nicely with roast turkey, pork tenderloin, or a baked ham.

Make Ahead, Storage, and Reheating

Make ahead: Cook the filling up to two days ahead and keep it in the fridge. When you are ready, stuff the squash and start the slow cooker.

Storage: Keep leftover stuffed squash in an airtight container in the fridge for up to 4 days.

Reheating: Warm in the microwave for 2 to 3 minutes, or in a 350°F oven for about 15 to 20 minutes, until hot in the center. Leftovers should reach 165°F.

Freezing: The cooked filling freezes well for up to 3 months. The cooked squash itself gets watery after freezing, so it is best fresh.

Frequently Asked Questions

Do I eat the skin of acorn squash?
The skin is edible once cooked, but it is a bit tough. Most people scoop the soft flesh and filling out of the skin.

Can I cook it on high?
Yes. Cook on high for about 2 1/2 to 3 hours, until the squash is fork-tender.

What size slow cooker do I need?
A 6 to 7 quart oval slow cooker usually fits four small squash halves.

How do I know the squash is done?
A fork should slide easily into the thickest part of the flesh near the skin.