Roasted Carrot And Butternut Squash Cannelloni

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3 large carrots, cut into 1-inch pieces

3/4 pound butternut squash, peeled and cut into 1-inch dice (2 cups)

4 garlic cloves

1 teaspoon thyme leaves

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

6 tablespoons freshly grated Parmesan cheese (1 1/2 ounces)

Pinch of freshly grated nutmeg

1/2 pound chanterelle mushrooms, thickly sliced if large

One 3/4-pound bunch of Swiss chard, leaves only, coarsely chopped

1 cup chicken stock or canned low-sodium broth

1 tablespoon unsalted butter

24 small sage leaves

Eight 4-inch-square store-bought fresh pasta sheets (4 ounces)

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