For the Ricotta:

1. Drain and rinse your soaked almonds. Add them to a food processor along with the remaining ingredients. Process until light and fluffy, adding a little more water if needed. Set side

For the tomato sauce:

1. In a saucepan, add in the avocado oil and warm over medium heat. Add in the onion and sauté until softened, about 7-10 minutes. Add in the garlic and sauté for another 30 seconds. Add in the remaining ingredients and stir to combine cover and simmer for 10 minutes, stirring occasionally.

For the collard rolls:

1. Preheat the oven to 350 degrees.
2. Over medium heat, warm the avocado oil in a skillet. Add in the leek, celery, and salt. Sauté until the vegetables have softened, about 7-10 minutes. Add in the butternut squash, and cook until just softened, about 10 minutes. Add in the garlic and cook for another 30 seconds. Stir in the pecans and remove from the heat.
3. Coat the bottom of a 9x9 skillet with tomato sauce.
4. Take one collard green and place it stem side up. Dollop a spoonful of the tomato sauce onto the leaf and spread it lengthwise. Add in a spoonful of the filling and a few dollops of ricotta. Fold the short edges of the collard green in (the top and bottom stem ends) and roll the collard like a burrito. Place it in the pan and repeat with the remaining greens. Top the rolls with the remaining tomato sauce and bake for 30-40 minutes or until the collard rolls have softened and the filling is warmed through. Serve.