Place acorn squash, water, and tea bag together in a slow cooker.
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.
Stir sausage, peanuts, and vanilla into squash mixture.
Cook in the slow cooker set to High for 4 hours. Stir cranberries, raisins, and brown sugar into squash mixture until well combined.
