• 1 pound butternut squash, cut into 1 inch cubes
• 3 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon coarse salt, divided
• 8 ounces dry rigatoni
• 2 cups whole milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded sharp cheddar
• 4 cups Nature’s Greens® Collard Greens
• 2 cloves garlic, minced
• Red pepper flakes, for serving

1. Preheat the oven to 400 degrees F.
2. Place cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil and 1/4 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.
3. While the squash is roasting, cook rigatoni according to package instructions. When finished cooking, drain and set aside.
4. 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.
5. 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 1/4 teaspoon coarse salt to the skillet. Saute 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.
6. Toss rigatoni, sauce and crispy collards together. Serve topped with additional black pepper and red pepper flakes to taste.

Recipe courtesy of Cassidy Reeser, RDN from @cozypeachkitchen.