Ingredients
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1 acorn squash, halved and seeded
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1 cup water
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1 maple tea bag
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4 ounces kosher turkey sausage, cut into bite-size pieces
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1 tablespoon peanuts
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¼ teaspoon vanilla extract
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1 tablespoon dried cranberries
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1 ½ teaspoons golden raisins
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1 teaspoon light brown sugar
Directions
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Place acorn squash, water, and tea bag together in a slow cooker.
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Cook in the slow cooker set to High until tender, about 1 hour. Remove squash flesh from skin and return flesh to slow cooker; discard skin and tea bag.
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Stir sausage, peanuts, and vanilla into squash mixture.
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Cook in the slow cooker set to High for 4 hours. Stir cranberries, raisins, and brown sugar into squash mixture until well combined.
