Preheat oven to 425 degrees F. On sheet pan, place butternut squash and drizzle with 1 tablespoon olive oil and salt and pepper if desired. Roast for 15-20 minutes until fork tender. In bowl, combine, lemon juice, tahini, olive oil, salt, pepper, honey, and water. Whisk to combine. Set aside. In medium skillet, heat 2 teaspoons of olive oil and sauté garlic cloves. Add chopped collard greens and sauté about 10 minutes until greens are tender. Add black-eyed peas, squash and rice to skillet and combine. Pour in sauce and stir. Serve warm. Sauce can also be reserved and distributed through individual bowls.