Cook sausage in a large Dutch oven over medium heat until mostly browned. Break meat up with a spatula or wooden spoon.
Add mushrooms, leeks and dried cranberries to pot. Cook 3-4 minutes, stirring frequently. Use a slotted spoon to scoop mixture into a bowl, reserving fat in pot. Set sausage mixture aside.
In a medium bowl toss butternut squash with spices and salt. Add 1 tablespoon oil to pot if needed. Add squash and cook 3-4 minutes, stirring occasionally until slightly browned.
Mix in farro, cook 1-2 minutes. Stir in stock, scrape bits off bottom of pot. Bring to a boil and cover pot. Reduce heat to medium low, simmer 15-20 minutes until squash cooks down and farro is tender.
Stir in sausage mixture and kale. Cook 2-3 minutes until warmed through and kale is slightly wilted. Salt to taste. Serve warm.