Stuffed Delicata Squash with Sage Brown Butter, Kale, Apple and Raisin Couscous

If you’ve stuffed peppers or zucchini boats, it’s time to try stuffing a squash. Delicata squash gets caramelized and buttery, then loaded with tender Israeli couscous, kale, apple and golden raisins. A fragrant sage brown butter ties everything together and a lemon cream sauce adds a bright, tangy finish.

This hearty vegetarian dish is a savory-sweet explosion of flavors and textures. Perfect for fall dinners or holiday sides, it’s sure to become a new favorite.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Delicata SquashView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut delicata squash in half lengthwise, scoop out seeds. Brush cut sides with 1 tsp oil, season with salt and pepper. Place cut-side down on a baking sheet. Roast until tender, about 25-30 minutes.
2. Meanwhile, bring a medium pot of salted water to a boil. Add Israeli couscous and cook until tender, about 8-10 minutes. Drain and set aside.
3. While couscous cooks, heat 1 tsp oil in a large skillet over medium heat. Add chopped shallot and cook until softened, about 2 minutes. Add chopped kale and cook until wilted, about 3 minutes. Remove from heat.
4. In the same skillet, melt 2 tbsp butter over medium heat. Add sage leaves and cook until butter browns and smells nutty, about 2-3 minutes. Remove sage leaves and set aside.
5. In a large bowl, combine cooked couscous, kale mixture, chopped apple, golden raisins and half of the browned butter. Season with salt and pepper to taste.
6. Once squash is roasted, flip halves cut-side up. Fill each cavity with couscous mixture. Return to oven and bake until filling is heated through, about 5 minutes.
7. Meanwhile, make lemon cream sauce: In a small bowl, whisk together cream cheese, juice of half the lemon and remaining 2 tbsp butter (melted) until smooth. Add water 1 tbsp at a time to reach drizzling consistency.
8. To serve, place stuffed squash on plates, drizzle with lemon cream sauce and garnish with reserved crispy sage leaves.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, acorn or small butternut squash work well. Adjust roasting time as needed.

Can I make this dish vegan?

Substitute butter with vegan butter or olive oil and use a plant-based cream cheese alternative.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.