Toss the butternut squash cubes in some olive and sprinkle with salt.
Then roast them on a cookie sheet in a 400 degree oven for 20 minutes.
Set aside.
Once you have you pasta cooking in boiling water start the sauce.
Saute the garlic in a large saute pan with some olive oil on medium heat.
Add the greens and stir until slightly wilted.
Add the squash and pepper flakes.
The add the ricotta cheese and combine well.
Once your pasta is cooked add it the sauce and veggie mixture straight from the boiling water making sure to allow some of the pasta water to be included in the mix. Add as much pasta water as you like to make a little sauce.
Transfer to a large bowl or platter and top with roasted pine nuts.
Serve with Parmesan cheese.