Sage Brown Butter Stuffed Squash
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Sage Brown Butter Stuffed Squash

Sage Brown Butter Stuffed Squash

with Kale, Apple & Raisin Couscous

You’ve filled bell peppers and packed zucchini boats … but have you ever stuffed a squash? Yep, we’re talking buttery, caramelized delicata squash loaded with tender Israeli couscous and fragrant sage brown butter. In this hearty version, apple, raisins, and kale topple out in a savory-sweet flavor explosion, then everything’s drizzled with lemon cream sauce for a final pop of tang. Basically, it’s total squash goals!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit

Delicata Squash

¾ cup

Israeli Couscous

(Contains Wheat)

¼ ounce


2 unit

Veggie Stock Concentrate

1 unit


1 unit


1 ounce

Golden Raisins

4 ounce


1 unit


4 tablespoon

Cream Cheese

(Contains Milk)

Not included in your delivery

3 teaspoon

Cooking Oil

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories860 kcal
Fat40 g
Saturated Fat20 g
Carbohydrate124 g
Sugar37 g
Dietary Fiber13 g
Protein15 g
Cholesterol85 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Plastic Wrap
Medium Pot
Small Pan


Roast Squash

• 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.

Prep & Soak Raisins

• 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.

Start Couscous

• 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.

Finish Couscous

• 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

Make Sauce

• 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.

Finish & Serve

• 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.

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