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10 minutes
300 minutes
310 minutes
- 1 acorn squash, halved and seeded
- 1 cup water
- 1 maple tea bag
- 4 ounces kosher turkey sausage, cut into bite-size pieces
- 1 tablespoon peanuts
- 0.25 teaspoon vanilla extract
- 1 tablespoon dried cranberries
- 1.5 teaspoons golden raisins
- 1 teaspoon light brown sugar
- Add the acorn squash, water, and tea bag to the slow cooker.
- Cook the squash on High in the slow cooker until it's tender for about 1 hour. Remove the squash flesh from the skin, put the flesh back in the slow cooker, and discard the skin and the tea bag.
- Incorporate the sausage, peanuts, and vanilla into the squash mixture.
- Cook the squash mixture in the slow cooker set to High for 4 hours. Stir in the cranberries, raisins, and brown sugar until evenly combined.
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