• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve squash lengthwise; scoop out and discard seeds with a spoon. • Place squash on a baking sheet; drizzle each half with oil and rub to evenly coat. Season generously with salt and pepper, then arrange cut sides down. Roast on top rack until browned and tender, 25-30 minutes.

• 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 ¼-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 raisins and juice from half the lemon. Cover with plastic wrap and microwave until softened, 20-30 seconds. Set aside, still covered, until ready to use.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add shallot and cook, stirring, until softened and lightly browned, 1-3 minutes. • Add kale and a splash of water. Cook, stirring occasionally, until kale is slightly wilted, 1-3 minutes. Season generously with salt and pepper. • Add couscous, 1 cup water (1½ cups for 4 servings), and half the stock concentrates (you’ll use the rest later). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if necessary. • Once couscous is done, stir in apple, raisins (reserve soaking liquid for Step 5), and a squeeze of lemon juice to taste. Season with salt and pepper. Keep covered off heat.

• 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 flecked with amber brown bits, 1-2 minutes. Remove pan from heat. • Stir sage brown butter, half the lemon zest, and a pinch of salt into pot with couscous mixture; set aside. Wipe out pan

• Heat pan used for brown butter over medium heat. Add ¼ cup water, (½ cup for 4 servings), cream cheese, reserved raisin soaking liquid, remaining lemon zest, and remaining stock concentrates. Cook, stirring constantly, until thickened and combined, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted; season with salt and pepper to taste.

• 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 any remaining lemon wedges on the side.