| 4 | sm | Acorn squash (Recipe suggests orange squash; I used green) |
| 1/2 | c | Currents (If you don't have currents, you could probably substitute raisins) |
| 1 | c | Warm vegetable stock or as needed |
| 2 | | Onions; finely chopped |
| 4 | | Stalks celery; finely chopped |
| 4 | | Cloves garlic; minced |
| 1 | c | Finely diced peeled apple |
| 1 1/2 | c | Corn kernels (This is optional - I didn't use it.) |
| 1 1/4 | c | Very coarse fresh bread crumbs or finely diced bread |
| 5 | tb | Chopped fresh herbs - can use flat-leaf parsley, basil, tarragon, thyme, and/or sage. |
| 1 | ts | Grated lemon zest |
| | Salt and freshly ground pepper |
| | Additional broth or wine for sauteing -The recipe calls for 1-1/2 Tbsp. olive oil, which I omitted. |
