Preheat oven to 400 F. Place crumbled cornbread in a large mixing bowl, along with sage and lemon zest. In a large heavy skillet, heat the oil. Saute onions and whatever combination of celery, fennel, and green pepper you are using over medium-high heat until they begin to soften 4 to 5 minutes. Add peanuts to the skillet and continue sauteing until mixture is nuttily fragrant and peanuts are golden brown, about 2 minutes. Stir sauteed onions, vegetables, and peanuts into the mixing bowl containing cornbread. Add vegetable stock and gently toss ingredients again. If mixture looks dry, add more stock. Season with salt & pepper to taste. If you are using the acorn squash, place the four halves in a large casserole dish. Spoon stuffing into squash cavities, mounding it gently at the top. Cover the dish loosely with foil, and bake 45 minutes to 1 hour, until squash is tender. Remove foil during the last 10 minutes of baking so the stuffing will brown. If you are not using the squash, place stuffing in a large lightly oiled casserole dish, cover with foil, and bake about 40 to 45 minutes, removing foil during the last 10 minutes so stuffing will brown. By "Karen C. Greenlee" on Mar 21, 1999. Recipe by: Veggie Life, March, 1999 (George Washington Carver)