How to Make Breakfast Sausage and a Fall Brunch Bowl Gelson's

Ingredients

• 1 large sweet potato, peeled and diced large
• ½ acorn squash, seeded and diced large
• 2 Tbsp extra-virgin olive oil, divided
• Kosher salt, to taste
• Black pepper, to taste
• ½ lb uncooked breakfast sausage (see recipe above)
• 4 oz shiitake mushrooms, stems removed, sliced
• 4 cups chopped kale, center stems removed
• 5 Tbsp unsalted butter, divided