Roasted Carrot and Butternut Squash Cannelloni

Name: Roasted Carrot and Butternut Squash Cannelloni
Ingredients: 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)