Preheat your oven to 400°F and line a baking sheet with parchment paper.

Toss the squash and shallots with 2 tbsp olive oil, 1 tsp salt, and ¼ tsp black pepper. Add to the baking sheet and roast for 20 minutes, or until the squash is soft.

While the squash is cooking, bring a large pot of salted water to a boil.

Remove the shallots and squash from the oven and set aside to cool for a few minutes.

Add the veggie broth and then the roasted squash and shallots to a high powered blender or food processor. Blend until smooth, then add in the cream and blend again.

Add 1 tbsp of olive oil and onions to a sauté pan over medium heat. Cook until slightly softened, about 3 to 5 minutes. Add the chard and season with a pinch of red pepper flakes and a touch of salt. Cook for 3-5 minutes or until slightly wilted.

Pour in the butternut squash sauce into the pan and cook until bubbling. Mix in the shredded gruyere until smooth, and add a dash of freshly grated nutmeg. Taste the sauce for seasoning.

While the sauce finishes up, add your pasta to the pot of boiling water and cook until it’s al dente, according to package directions (don’t overcook it or it’ll get mushy in the sauce later). Drain the pasta and set aside.

Add the cooked pasta to the sauce and stir gently to combine. Garnish with more gruyere and red pepper flakes, if desired.