Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet (two baking sheets for 4). Wash and dry produce.

Dice potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces if necessary. Finely chop parsley. 

In a large bowl, toss together butternut squash, potatoes, bell pepper, onion, kale, garlic powder, cumin, paprika, 2 TBSP olive oil (4 TBSP for 4 servings), two big pinches of salt, and pepper.

Arrange veggies in a single layer on one side of prepared baking sheet; place sausage on empty side (for 4, spread veggies across entire baking sheet and add sausage to second prepared sheet). Roast on middle rack until veggies are browned and tender and sausage is cooked through, 20-25 minutes. (For 4, roast veggies on middle rack and sausage on top rack.)

Transfer sausage to a cutting board.

Toast sourdough until lightly browned.

Meanwhile, in a small bowl, combine jam, half the parsley, and 2 TBSP butter (4 TBSP for 4 servings).

Spread toasted sourdough with jam mixture. Halve on a diagonal.

Cut sausage on a diagonal into bite-size pieces.

Toss veggies on baking sheet with remaining parsley.

Divide veggies between bowls and top with sausage. Serve with sourdough on the side. TIP: For an extra boost of flavor, serve a fried egg on top!