Slow Cooker Turkey and Sage-Stuffed Acorn Squash Rings

Name: Slow Cooker Turkey and Sage-Stuffed Acorn Squash Rings
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole acorn squash, medium, halved lengthwise, seeds and strings removed, cut into 4 rings (about 1½ inches thick each); 2 tablespoons (30 ml) olive oil, divided; 1 pound (455 g) ground turkey, 93% lean; ½ whole (1 whole) yellow onion, medium, finely diced; 3 tablespoons (9 g) fresh sage, finely chopped; ½ cup (85 g) dried cranberries; ½ cup (60 g) panko breadcrumbs; ¾ cup (180 ml) unsweetened apple cider or apple juice; 1 cup (240 ml) low-sodium vegetable or chicken broth; to taste kosher salt; to taste freshly ground black pepper; ¾ teaspoon (¾ g) dried thyme; ¼ teaspoon (½ g) freshly grated nutmeg

From the MyKitchenBank Kitchen

Thick rings of roasted acorn squash filled with seasoned ground turkey, fresh sage, dried cranberries, and a touch of apple cider, then gently cooked in a slow cooker until tender and infused with warming spices. A complete, elegant meal that tastes like autumn.

Prep: 25 min
Cook: 45 min
Wait: 3 hr 30 min
Total: 4 hr 40 min
Makes: 4 stuffed squash rings (4 servings)

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Ingredients

4 servings

2 whole acorn squash, medium, halved lengthwise, seeds and strings removed, cut into 4 rings (about 1½ inches thick each)
2 tablespoons (30 ml) olive oil, divided
1 pound (455 g) ground turkey, 93% lean
½ whole (1 whole) yellow onion, medium, finely diced
3 tablespoons (9 g) fresh sage, finely chopped
½ cup (85 g) dried cranberries
½ cup (60 g) panko breadcrumbs
¾ cup (180 ml) unsweetened apple cider or apple juice
1 cup (240 ml) low-sodium vegetable or chicken broth
to taste kosher salt
to taste freshly ground black pepper
¾ teaspoon (0.8 g) dried thyme
¼ teaspoon (0.5 g) freshly grated nutmeg

Equipment (9)

Cutting board
Sharp chef's knife (at least 8 inches)
Large baking sheet
Parchment paper
Small skillet (10-inch)
6-quart oval slow cooker
Wooden spoon
Measuring cups and spoons
Small bowl

Steps

Before you start

Preheat your oven to 400°F (200°C) to roast the squash rings before slow cooking
Line a baking sheet with parchment paper for easy cleanup
Make sure your slow cooker is large enough to fit 4 squash rings (a 6-quart oval works well)

1
Roast squash ringsOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise, scoop out all seeds and stringy bits, then slice each half into 2 thick rings about 1½ inches thick (you'll have 4 rings total).
- Brush both sides with 1 tablespoon olive oil, season lightly with salt and pepper.
- Arrange on a parchment-lined baking sheet and roast for 20 minutes, until the flesh is just starting to soften but still holds its shape.
- This partial cooking makes the rings tender enough to stuff and helps them cook evenly in the slow cooker.
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Ready when: Squash flesh is tender but rings still hold their shape
Tip: Don't skip roasting; it shortens slow-cooker time and improves texture.
2
Cook turkey filling
- While the squash roasts, heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat.
- Add the diced onion and cook for 3 minutes, stirring occasionally, until it softens and becomes fragrant.
- Crumble in the ground turkey, breaking it apart as it cooks, for 6–7 minutes total until the turkey is no longer pink and has begun to brown in spots.
- Season with ¾ teaspoon salt, ¼ teaspoon black pepper, ¾ teaspoon thyme, and ¼ teaspoon nutmeg.
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Ready when: Turkey is cooked through with no pink, onion is soft
Tip: Break up the turkey into small pieces as it cooks so it distributes evenly in the stuffing.
3
Mix filling ingredients
- Remove the skillet from heat.
- Stir in the chopped fresh sage, dried cranberries, panko breadcrumbs, and ¼ cup of the apple cider, mixing until combined.
- The mixture should hold together but not be wet.
- Taste and adjust salt and pepper as needed.
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Ready when: Filling is cohesive and well-mixed
Tip: Let the filling cool for 2 minutes before stuffing so it's easier to handle.
4
Stuff squash rings
- Remove the squash from the oven and let it cool just enough to handle, about 3 minutes.
- Divide the turkey filling evenly among the 4 squash rings, mounding it slightly in the center cavity of each ring.
- Use about ½ cup filling per ring, pressing gently so it stays in place but doesn't spill over the sides.
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Ready when: All 4 rings are filled and stable
Tip: If filling doesn't stay put, let the squash cool a few minutes longer and try again.
5
Assemble slow cooker
- Mix together the remaining ½ cup apple cider and 1 cup vegetable broth in a small bowl.
- Pour half of this liquid into the bottom of a 6-quart slow cooker.
- Carefully arrange the 4 stuffed squash rings in the slow cooker in a single layer, mounding side up.
- Pour the remaining broth mixture around (not over) the rings.
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Ready when: Rings are arranged in slow cooker with liquid surrounding them
Tip: Use an oval slow cooker if available so the rings lay flat; they'll cook more evenly.
6
Cook on low
- Cover the slow cooker and cook on LOW for 3 hours.
- The squash should become very tender (a fork should pierce the flesh easily), the filling should be hot throughout, and some liquid will have reduced into a light sauce around the rings.
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Ready when: Squash flesh is very tender when pierced with a fork, filling is hot
Tip: Resist the urge to lift the lid frequently; each time you do, you add 15–20 minutes to cooking time.
7
Rest and serve
- Turn off the slow cooker and let the dish rest for 5 minutes, uncovered, to allow the flavors to settle.
- Using a slotted spoon or wide spatula, carefully transfer each stuffed ring to a serving plate.
- Spoon some of the cooking liquid and broth around each ring as a light sauce.
- Serve hot.
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Ready when: Rings are plated and ready to serve
Tip: The cooking liquid is delicious; don't discard it—serve it as a light sauce alongside.

Good to know

Tips

Roasting the squash before slow cooking not only shortens the cooking time but also improves the texture—without this step, the squash can become mushy.
If your slow cooker is smaller, you can carefully stack the rings (filling side up) and add an extra 30 minutes to the cooking time, but an oval 6-quart model is ideal.
For a richer sauce, you can whisk together 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the slow cooker during the last 15 minutes of cooking to thicken the liquid.
Pair this with a side salad, roasted Brussels sprouts, or crusty bread to soak up the sage-apple broth.

Make ahead

You can prepare the turkey filling up to 2 days ahead and store it covered in the refrigerator. You can also stuff the squash rings up to 8 hours before slow cooking; keep them covered and refrigerated, then add 15–20 minutes to the slow-cooker time if cooking from cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (165°C) oven covered with foil for 15–20 minutes, or in a microwave on 50% power for 2–3 minutes per ring. Do not freeze; the squash texture will become mushy.

Substitutions

ground turkey, 93% lean → ground chicken (93% lean) or ground pork. Both cook at the same rate and take on sage and cranberries beautifully. Ensure poultry reaches 165°F (74°C) internal temperature.
fresh sage → 1 teaspoon dried sage, crushed. Dried sage is more concentrated, so use less. Add it when you season the turkey in step 2 rather than at the end.
dried cranberries → dried cherries or dried diced apple. Either adds tartness and chew; apples will make the dish slightly sweeter.
unsweetened apple cider or apple juice → low-sodium vegetable or chicken broth. You'll lose some of the autumn sweetness, but the dish will still be delicious. Use the same total amount of liquid in the slow cooker.