Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; set aside to soften. Wash and dry produce.

Cut butternut squash into bite-size pieces if necessary. Separate sage leaves from woody stems. Remove and discard any large stems from kale. Halve ciabatta crosswise.

Toss squash and sage leaves on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes. (For 4 servings, divide between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

While squash and sage roast, heat a drizzle of oil in a large pan over medium-high heat. Add kale; season with salt and pepper. Cook, stirring constantly, until bright green and wilted, 2-4 minutes. (For 4 servings, cook in batches if necessary.)

Turn off heat; transfer to a plate and tent with foil to keep warm.

In a small pot (medium pot for 4 servings) over medium heat, combine polenta, stock concentrate, and ¼ cup water (½ cup for 4). Mash with a potato masher until mostly smooth, 30-60 seconds.

Stir in cream sauce base, garlic powder, and 1 TBSP butter (2 TBSP for 4). Bring to a simmer and cook until warmed through, 2-4 minutes.

Keep covered off heat until ready to use.

Pat lamb chops* dry with paper towels; season all over with Fry Seasoning, salt, and pepper.

Heat a large drizzle of oil in pan used for kale over medium-high heat. Add lamb and cook to desired doneness, 2-4 minutes per side (you may need to work in batches). TIP: If lamb browns too quickly, reduce heat to medium.

Transfer lamb to a plate; let rest at least 5 minutes.

Grate half the Parmesan into pot with polenta; stir to combine. Season with salt and pepper.

Toast ciabatta until golden.

Mince roasted sage and mix into softened butter; season with salt and pepper. TIP: If butter is still cold, microwave for 10 seconds to soften.

Spread cut sides of ciabatta with sage butter.

Divide polenta, squash, and kale between plates. Place lamb over polenta. Grate remaining Parmesan over top; serve with ciabatta on the side.