- Preheat the oven to 400 degrees F.
- 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.
- 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 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.
- 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.