Creamy Baked Pasta With Butternut Squash & Chard

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4 pounds butternut squash, peeled and chopped into medium dice

6 tablespoons extra virgin olive oil

1 teaspoon dried thyme

2 teaspoons salt + more to taste

Freshly ground black pepper

1 1/2 pounds medium-size shell- shaped pasta

4-5 shallots (about 1/2 pound), thinly sliced

1 1/2 bunches green Swiss chard, trimmed and roughly chopped

1/2 cup vegetable or chicken broth

1 cup cream

1 1/2 cups grated Fontina cheese

A few pinches ground nutmeg, or to taste

1/2 cup grated Parmesan cheese

1 tablespoon breadcrumbs

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