This post is sponsored by Calphalon to celebrate the launch of their Appliances line. For this slow cooker stuffing I used the sleek Calphalon Digital Sauté Slow Cooker, which lets you sauté, sear, brown, and slow cook all in one pot.
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This year will be our second 100% vegan Thanksgiving. It’ll be a small celebration but with plenty of food—and yes, I’m doing all the cooking. The holidays are nostalgic and special for me, so even when I’m not with family I try to recreate the comforting flavors I remember from my Nana’s kitchen. That means smoky collard greens, mashed potatoes with mushroom gravy, sweet potato pie, candied yams—and absolutely stuffing. A holiday table just wouldn’t be complete without it.
Last year I served a cornbread stuffing from my cookbook, but this year I wanted to try something different: butternut squash slow cooker stuffing. Like the stuffing my Nana made inside a turkey, this one is slow-cooked to deepen the flavors. The result is moist but not soggy, rich, and deeply satisfying.
For this recipe I used the Calphalon Digital Sauté Slow Cooker for nearly every step except the roasting. The slow cooker’s removable pot can be used on gas, electric, or induction stoves, which cuts down on extra pans and cleanup. I love roasted vegetables, so I roast both butternut squash and apples before combining them into the stuffing. Roasting adds about 45 minutes, so if you prefer a simpler “set it and forget it” method you can skip the roast step—see the recipe notes below for that modification. The combination of roasted butternut squash, fresh herbs, vegan sausage, mushrooms, tangy apple, and cranberries creates a balanced, festive stuffing.
Porcini mushroom powder—dried porcini ground to a powder—adds a savory umami boost. It’s optional but very helpful when you’re cooking for meat eaters who expect that deep, savory flavor. If you have it, add it for extra depth; if not, the stuffing is still delicious.
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I’m excited to use the Calphalon Digital Sauté Slow Cooker to batch-make stews, soups, dals, and chilis to freeze before my baby arrives. If you have favorite freezer-friendly recipes, send them my way—I’ll share my top pick in a future post.
Butternut Squash Slow Cooker Stuffing
If you don’t have a slow cooker, oven instructions are included below so you can make this in a baking dish.
Ingredients
- 1 small butternut squash, peeled & cubed (about 4–5 cups)
- 1 Granny Smith apple, cored & cubed
- 2 tbsp + 3 tbsp grapeseed oil
- 1 cup yellow onion, diced (about ½ onion)
- 1 cup celery, diced (about 2 stalks)
- 3 cloves garlic, minced
- 10 oz baby bella mushrooms, sliced (about 2 cups)
- 2 vegan sausages, diced (about 1 cup)
- 2 tsp porcini mushroom powder (optional)
- 1 tsp dried thyme
- ¼ cup fresh parsley, minced
- 3 fresh sage leaves, minced
- ½ tsp sea salt (add more if using salt-free vegetable stock)
- ¼ cup dried cranberries
- 6 cups sourdough croutons
- 2 cups vegetable stock, plus more if needed
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
- Toss the cubed butternut squash and apple with 2 tablespoons of oil and spread evenly on the baking sheet. Roast 45–55 minutes, until the squash is tender.
- Place the slow cooker’s removable pot on the stove over medium heat.
- Add the remaining oil. When warm, add the onion, celery, and garlic and sauté over medium heat until the onions are translucent.
- Add the mushrooms and diced vegan sausage and cook about 7 minutes, until mushrooms are soft.
- Stir in porcini powder (if using), thyme, parsley, sage, salt, and cranberries. Remove from heat.
- Add the croutons, roasted butternut squash and apple, and 2 cups vegetable stock. Stir to combine.
- Place the pot into the slow cooker. Cook on low for 30 minutes, then on high for 2 hours.
- Let the stuffing cool and firm for a few minutes before serving.
If you don’t have a slow cooker
Keep the oven on after removing the roasted butternut squash. After adding the croutons to the sautéed vegetables, add 2 ½ cups vegetable stock, stir well, and transfer the mixture to a baking dish. Cover tightly with foil and bake at 375°F for 45 minutes.
Check out other Thanksgiving recipes on the blog and consider ordering my cookbook for even more dishes.
- Smoky Collard Greens
- Butternut Squash Lasagna
- Maple Mustard Tempeh Salad
- Sweet Potato Parsnip Bisque
- Mashed Potatoes with Mushroom Gravy
- Smoky Roasted Brussels Sprouts & Carrots
- Butternut Squash Mac & Cheese
- Easy Vegan Mac & Cheese
- White Bean & Squash Casserole
- Vegan Pumpkin Pie
- Sweet Potato Pecan Pie
- Crustless Pecan Pie
- Apple Tart with Walnut Crust
- No-bake Sweet Potato Bars
- Apple Cider Cupcakes
