Place cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil and ¼ teaspoon coarse salt. Toss with clean hands to evenly coat. Bake at 400 degrees for 30 minutes, turning halfway through. The squash is ready when soft and golden.
While the squash is roasting, cook rigatoni according to package instructions. When finished cooking, drain and set aside.
To make the sauce: Combine roasted butternut squash, whole milk, onion powder, garlic powder and black pepper in a food processor. Process at high speed until smooth. Transfer to a medium sauce pot and place over medium heat. Add shredded cheddar. Heat until cheese is melted and sauce is warmed through.
To make the crispy collards, heat a large skillet over medium-high heat. Toss the greens in two tablespoons of olive oil and massage with clean hands for one minute. Add greens, minced garlic and ¼ teaspoon coarse salt to the skillet. Sauté for 4-5 minutes, turning about halfway through to allow even cooking. The greens are ready when they are blistered and a little crisp but still bright green.
Toss rigatoni, sauce and crispy collards together. Serve topped with additional black pepper and red pepper flakes to taste.
I use pre-sliced bags of Nature’s Greens collards. These are about 1-2 inches wide. Roughly hand-torn collard greens also work.
Keep refrigerated in a closed container for 3-4 days. Reheat on the stove over medium heat until warmed through or pop into the microwave. You can re-crisp the collard greens by sautéing them in a pan over medium-high heat for 2-3 minutes.