INGREDIENTS
3 tbsp
olive oil
2 tbsp
butter
1 lb
Yukon Gold potatoes, diced
1/2 lb
fresh shiitake mushrooms, diced
1
red bell pepper, diced
1
small acorn squash, diced
1
shallot, finely chopped
2 tsp
garlic powder
1 pinch
salt
1 pinch
ground black pepper
1 cup
chopped kale
4
sprigs fresh sage