Stuffed Squash with Chicken Sausage

🥘 Ingredients

• apple
  2 medium
• butter
  4 tbsp
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• delicata squash
  2 medium
• golden raisins
  ¼ cup
• israeli couscous
  1½ cup
• italian chicken sausage mix
  8 oz
• kale
  4 c
• lemon
  2 medium
• sage
  2 tsp
• shallot
  2 medium
• veggie stock concentrate
  2 packets

🍳 Cookware

• baking sheet
• small bowl
• medium pot
• small pan

1. 

   1

   veggie stock concentrate italian chicken sausage mix kale cream cheese delicata squash lemon apple sage israeli couscous golden raisins shallot cooking oil butter

   veggie stock concentrate: 2 packets, italian chicken sausage mix: 8 oz, kale: 4 c, cream cheese: 2 oz, delicata squash: 2 medium, lemon: 2 medium, apple: 2 medium, sage: 2 tsp, israeli couscous: 1½ cup, golden raisins: ¼ cup, shallot: 2 medium, cooking oil: 2 tbsp, butter: 4 tbsp
2. 

   2

   Adjust oven rack to top position and preheat to 450°F. Wash and dry all produce. Halve delicata squash lengthwise and scoop out seeds. Place squash on a baking sheet ; drizzle with cooking oil and rub to coat. Season generously with salt and pepper, then arrange cut sides down. Roast until browned and tender ⏱️ 25 minutes .
3. 

   3

   Zest and quarter lemon. Halve, peel, and thinly slice shallot. Remove large stems from kale and roughly chop into bite-sized pieces. Halve, core, and dice apple into ¼-inch pieces. Pick sage leaves from stems and chop. In a small bowl , combine golden raisins and juice from half the lemon. Cover with plastic wrap and microwave until softened ⏱️ 20 seconds . Set aside, covered.
4. 

   4

   Heat a drizzle of oil in a medium pot over medium-high heat. Add shallot and cook, stirring, until softened and lightly browned ⏱️ 2 minutes . Add kale and a splash of water. Cook, stirring occasionally, until slightly wilted ⏱️ 2 minutes . Season generously with salt and pepper. Add israeli couscous, 1 cup water, and half the veggie stock concentrate. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender ⏱️ 7 minutes . Drain any excess liquid if necessary. Stir in apple, raisins (reserve soaking liquid), and a squeeze of lemon juice. Season with salt and pepper. Keep covered off heat.
5. 

   5

   Melt 3 tbsp butter in a small pan over medium-high heat. Add chopped sage and cook, stirring, until butter is foamy and flecked with amber brown bits ⏱️ 1 minute . Remove pan from heat. Stir sage brown butter, half the lemon zest, and a pinch of salt into the pot with couscous mixture. Set aside. Wipe out pan.
6. 

   6

   Heat the wiped pan over medium heat. Add ¼ cup water, cream cheese, reserved raisin soaking liquid, remaining lemon zest, and remaining veggie stock concentrate. Cook, stirring constantly, until thickened and combined ⏱️ 2 minutes . Stir in remaining butter until melted. Season with salt and pepper to taste.
7. 7

   Once squash is tender, remove from oven. Carefully flip squash and stuff with as much couscous filling as will fit. Divide any remaining filling and italian chicken sausage mix between plates. Top with stuffed squash and drizzle with lemon cream sauce. Serve with remaining lemon wedges on the side.