Mushroom, Apple and Walnut Stuffed Acorn Squash | Giorgio Fresh Mushrooms

Ingredients

• 4 small-medium sized acorn squash, seeded, cut in half lengthwise
• Salt and pepper
• 2 tablespoons olive oil
• 8 ounces fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
• 2 celery stalks, thinly diced
• 2 apples, peeled and finely diced
• 3 tablespoons butter
• 1 tablespoon fresh sage leaves, finely chopped
• 1 cup vegetable stock
• 1/2 cup walnuts, roughly chopped
• 1 small loaf of day-old sourdough or French bread, cut into 1/4 inch cubes (approximately 5 cups)