INGREDIENTS
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4 small to medium-sized acorn squash
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2 tbsp (30 mL) olive oil
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8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
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2 celery stalks, thinly diced
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2 Ontario apples, peeled and finely diced
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3 tbsp (45 mL) butter
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1 tbsp (15 mL) fresh sage leaves, finely chopped
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1 cup (250 mL) vegetable stock
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1/2 cup (125 mL) walnuts, roughly chopped
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1 small loaf of day old sourdough or French bread, cut into 1/4 inch cubes (approximately 5 cups)
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Salt and pepper