Slow Cooker Stuffed Acorn Squash

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There’s something so comforting about acorn squash in the cooler months—especially when it’s stuffed with a deliciously hearty filling and cooked until tender in the slow cooker. This recipe is perfect for a cozy weeknight dinner or even as a side dish for a holiday meal. The best part? The slow cooker does all the work while your kitchen fills with the warm, savory aroma of fall flavors.

Slow Cooker Stuffed Acorn Squash
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Slow Cooker Stuffed Acorn Squash

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Servings

4

servings
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Ingredients

  • 2 small acorn squash, halved and seeds removed

  • 1/2 lb ground sausage (or ground turkey for a lighter option)

  • 1/2 cup onion, finely chopped

  • 1 apple, diced (Honeycrisp or Granny Smith work well)

  • 1/2 cup mushrooms, diced

  • 1/2 cup cooked quinoa (or brown rice)

  • 1/4 cup dried cranberries

  • 1/4 cup chopped pecans (or walnuts)

  • 1/2 tsp dried sage

  • 1/2 tsp dried thyme

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup shredded sharp cheddar or Parmesan (optional)

Directions

  • Cut the acorn squash in half and scoop out the seeds. Lightly brush the inside with olive oil and season with a pinch of salt and pepper.
  • In a skillet over medium heat, cook the sausage until browned, breaking it up with a spoon. Drain excess grease if necessary.
  • Add the onion, apple, and mushrooms to the pan and sauté for 3-4 minutes until softened.
  • Remove from heat and stir in the cooked quinoa, dried cranberries, pecans, sage, thyme, salt, and pepper. Mix well.
  • Stuff each acorn squash half with the filling, packing it in gently.
  • Pour 1/2 cup of water into the bottom of the slow cooker. Arrange the stuffed squash halves in the slow cooker, cut side up.
  • Cover and cook on low for 4-5 hours or until the squash is tender when pierced with a fork.
  • If using cheese, sprinkle it on top during the last 15 minutes of cooking, allowing it to melt.
  • Serve warm and enjoy!
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Slow Cooker Stuffed Acorn Squash

There’s something so comforting about acorn squash in the cooler months—especially when it’s stuffed with a deliciously hearty filling and cooked until tender in the slow cooker. This recipe is perfect for a cozy weeknight dinner or even as a side dish for a holiday meal. The best part? The slow cooker does all the work while your kitchen fills with the warm, savory aroma of fall flavors.

Slow Cooker Stuffed Acorn Squash
Pin
Print

Slow Cooker Stuffed Acorn Squash

0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 small acorn squash, halved and seeds removed

  • 1/2 lb ground sausage (or ground turkey for a lighter option)

  • 1/2 cup onion, finely chopped

  • 1 apple, diced (Honeycrisp or Granny Smith work well)

  • 1/2 cup mushrooms, diced

  • 1/2 cup cooked quinoa (or brown rice)

  • 1/4 cup dried cranberries

  • 1/4 cup chopped pecans (or walnuts)

  • 1/2 tsp dried sage

  • 1/2 tsp dried thyme

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup shredded sharp cheddar or Parmesan (optional)

Directions

  • Cut the acorn squash in half and scoop out the seeds. Lightly brush the inside with olive oil and season with a pinch of salt and pepper.
  • In a skillet over medium heat, cook the sausage until browned, breaking it up with a spoon. Drain excess grease if necessary.
  • Add the onion, apple, and mushrooms to the pan and sauté for 3-4 minutes until softened.
  • Remove from heat and stir in the cooked quinoa, dried cranberries, pecans, sage, thyme, salt, and pepper. Mix well.
  • Stuff each acorn squash half with the filling, packing it in gently.
  • Pour 1/2 cup of water into the bottom of the slow cooker. Arrange the stuffed squash halves in the slow cooker, cut side up.
  • Cover and cook on low for 4-5 hours or until the squash is tender when pierced with a fork.
  • If using cheese, sprinkle it on top during the last 15 minutes of cooking, allowing it to melt.
  • Serve warm and enjoy!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest