Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper.
Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
In a large bowl, massage the avocado into the kale and collard greens. Add the butternut squash.
Toast the pumpkin seeds in the remaining 1 teaspoon oil in a skillet over high heat for 1 minute. Reduce the heat to medium, add the curry powder, red pepper flakes, and remaining ¼ teaspoon salt, and toast for 1 to 2 more minutes. Sprinkle the seeds over the salad.