Butternut Squash Slow Cooker Stuffing
 
Prep time
Cook time
Total time
 
Instructions for preparing this slow cooker stuffing in the oven are also below, in case you don't have a slow cooker yet :)
Author:
Serves: 8
Ingredients
  • 1 small butternut squash, peeled & cubed (about 4-5 cups)
  • 1 granny smith apple, cored & cubed
  • 2 tablespoon + 3 tablespoons grapeseed oil
  • 1 cup yellow onion, diced (about ½ onion)
  • 1 cup celery diced (about 2 stalks)
  • 3 cloves of garlic, minced
  • 10 oz baby bella mushrooms, sliced (about 2 cups)
  • 2 vegan sausages, diced (about 1 cup)
  • 2 teaspoon porcini mushroom powder (optional, but a great addition)
  • 1 teaspoon dried thyme
  • ¼ cup fresh parsley, minced
  • 3 fresh sage leaves, minced
  • ½ teaspoon sea salt (add more if you’re using a salt-free vegetable stock)
  • ¼ cup dried cranberries
  • 6 cups sourdough croutons
  • 2 cups vegetable stock + more if necessary
Instructions
  1. Preheat the Calphalon Quartz Heat Countertop Oven to 375° and line a baking sheet with parchment paper or silicone mat.
  2. Toss the cubed butternut squash and apple with 2 tbsp of oil, and spread evenly onto the baking sheet. Bake for 45-55 minutes, or until squash is tender.
  3. Place the cooking pot from your Calphalon Digital Sauté Slow Cooker on the stove over medium heat.
  4. Add the remaining oil, and once warm add the onion, celery, and garlic. Sauté on medium heat.
  5. Once the onions are translucent add the mushrooms and sausage. Cook for about 7 minutes, or until the mushrooms are soft.
  6. Add the porcini powder, thyme, parsley, sage, salt, and cranberries. Stir well.
  7. Remove from the heat.
  8. Add the croutons, butternut squash, apple, and vegetable stock, and stir well to combine.
  9. Place the cooking pot into the slow cooker, and cook on low for 30 minutes.
  10. Cook on high for another 2 hours.
  11. Allow the stuffing to cool and firm a bit before serving.
If you don't have a slow cooker: Keep the oven on after removing the butternut squash.
  1. Once you've added the croutons, add 2½ cups of vegetable stock. Stir well, and transfer to a baking dish. Cover tightly with aluminum foil, and bake for 45 minutes at 375°.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2018/11/butternut-squash-slow-cooker-stuffing.html