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 bite-size 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 and 2 cups water (3 cups for 4 servings). 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), half the stock concentrates, 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 concentrate.

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 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.