Place a large pot of salted water over high heat and bring to a boil. Preheat the oven to 400 degrees. Prepare a baking sheet by lining with foil. Prepare an 8x8 inch baking dish by oiling or spraying with non-stick spray. Set aside.
Roast Butternut Squash: On the baking sheet, toss diced butternut squash with a drizzle of olive oil and a sprinkle of salt, and roast for about 20-25 minutes or until the squash is tender and some pieced begin to brown. Remove from oven and set aside.
While the squash roasts, add the potato slices to the boiling water and cook for about 5 minutes or until just slightly tender. (Try not to overcook or they will fall apart.) Drain carefully and set aside.
Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic clove and cook for about a minute. Add chopped kale and cook for about 2.
Add roasted butternut squash to the pan and lightly mash the mixture together. (I used a potato masher for this task.) Cook for another minute, then set aside.
In a medium bowl, stir together ricotta cheese, egg, garlic powder, salt, pepper and red pepper flakes until smooth.