Place diced butternut squash in a medium bowl. Add olive oil and season with salt and pepper, toss. Place on baking sheet and into preheated oven. Roast for 20 minutes until squash softens and is lightly brown.
Cook bacon in a saute pan. Pour off drippings except 1 tablespoon (set aside bacon dripping).
Heat the saute pan with 1 TBSP of bacon drippings over medium high heat. Add onions, garlic, collards and bacon. Saute until green are bright green and wilted.
Remove from heat, add the roasted butternut squash, walnuts, dried cranberries and goat cheese, fold into the greens. Season with salt and pepper.