In a large bowl, mix olive oil, salt, black pepper, rosemary and sage leaves. Add chopped acorn squash and sweet potatoes, stir until well coated.
Transfer to a baking sheet and roast for about 25 minutes.
Stir Fry Pork sausage and Kale:
Place links in a pan with 1 tablespoon of water and cover. Cook slowly over medium heat for about 3 minutes. Remove the lid, and crumble using a spatula to break up the meat.
Add chopped onion into the skillet, stir and keep cooking for about 2 minutes. Add sage, marjoram, chopped kale and keep cooking for about 1 minute. Season with salt and pepper if needed. Set aside.
To make crepe:
In a blender, combine flour, egg, milk, water and salt.
Heat a small non-stick or griddle or crepe pan over medium-high heat. Add butter to coat. Pour about ¼ cup of batter into the center of the pan and tilt the pan to spread the batter around evenly. Cook until edges start to dry and center is set. Turn and cook the other side.
Place a slice of crepe on a plate, spread two tablespoons of ricotta cheese, add generous amount of sausage and kale stir fry, add roasted winter vegetables and crispy bacon chips. Serve with salsa or sauce of your choice.