Stuffed Squash with Chicken Sausage

🥘 Ingredients

• Israeli couscous
  1.5 c
• Italian chicken sausage mix
  18 oz
• apple
  2 unit
• black pepper
• butter
  1/2 c
• cooking oil
  1 tbsp
• cream cheese
  1/2 c
• delicata squash
  2 unit
• golden raisins
  2 oz
• kale
  8 oz
• lemon
  2 unit
• paper towels
• sage
  ½ oz
• salt
• shallot
  1 unit
• veggie stock concentrate
  4 unit
• water

🍳 Cookware

• baking sheet
• large pan
• small
• medium pot
• small pan
• small pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve delicata squash lengthwise; scoop out and discard seeds with a spoon. Place squash on a baking sheet ; drizzle each half with cooking oil and rub to evenly coat. Season generously with salt and black pepper , then arrange cut sides down. Roast on top rack until browned and tender, ⏱️ 25 minutes to ⏱️ 30 minutes . Pat Italian chicken sausage mix dry with paper towels ; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes .

   delicata squash: 2 unit, cooking oil: 1 tbsp, salt, black pepper, Italian chicken sausage mix: 18 oz, paper towels
2. 

   2

   Zest and quarter lemon . Halve, peel, and thinly slice half the shallot (all for 4 servings). Remove and discard any large stems from kale ; roughly chop into bitesize pieces. Halve, core, and dice apple into 1/4-inch pieces. Pick sage leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4). In a small microwave-safe bowl, combine golden raisins and juice from half the lemon. Cover with plastic wrap and microwave until softened, ⏱️ 20 seconds to ⏱️ 30 seconds . Set aside, still covered, until ready to use.

   lemon: 2 unit, shallot: 1 unit, kale: 8 oz, apple: 2 unit, sage: ½ oz, golden raisins: 2 oz
3. 

   3

   Heat a drizzle of oil in a medium pot over medium-high heat. Add shallot and cook, stirring, until softened and lightly browned, ⏱️ 1 minutes to ⏱️ 3 minutes . Add kale and a splash of water . Cook, stirring occasionally, until kale is slightly wilted, ⏱️ 1 minutes to ⏱️ 3 minutes . Season generously with salt and pepper. Add Israeli couscous , 1 cup water , and half the veggie stock concentrate (you'll use the rest later). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ⏱️ 6 minutes to ⏱️ 8 minutes . Drain any excess liquid if necessary. Once couscous is cooked, stir in apple, raisins (reserve liquid for later), and a squeeze of lemon juice to taste. Season with salt and pepper. Keep covered off heat.

   water, Israeli couscous: 1.5 c, water, veggie stock concentrate: 4 unit
4. 

   4

   Melt 3 TBSP butter (6 TBSP for 4 servings) in a small pan over medium-high heat. Add chopped sage and cook, stirring, until butter is foamy and lightly brown, ⏱️ 1 minutes to ⏱️ 2 minutes . Remove pan from heat. Stir sage butter, half the lemon zest, and a pinch of salt into couscous mixture; set aside. Wipe out pan. Stir chicken or sausage into the pot with couscous mixture.

   butter: 1/2 c
5. 

   5

   Heat the small pan used for brown butter over medium heat. Add 1/4 cup water (1/2 cup for 4 servings), cream cheese , reserved raisin soaking liquid, remaining lemon zest, and remaining stock concentrates. Cook, stirring constantly, until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; season with salt and pepper to taste.

   water, cream cheese: 1/2 c
6. 

   6

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