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1
Heat oven to 350 degrees.
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2
Combine squash, 1/4 cup olive oil, 5 sprigs thyme, salt and pepper, and spread in one layer on a baking sheet.
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3
Bake until squash is soft, about 45 minutes.
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4
Set aside.
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5
Trim and chop mushrooms.
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6
Heat one stick of butter in a wide saucepan over low heat.
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7
When it melts, add mushrooms, a big pinch of salt, some pepper and remaining thyme.
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8
Cook, stirring occasionally, for at least 30 minutes, until mushrooms give up their liquid and begin to brown.
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9
Set aside.
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10
While squash and mushrooms cook, make bechamel sauce.
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11
Heat remaining stick of butter in a saucepan over medium heat.
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12
When it melts, gradually whisk in the flour until it is incorporated.
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13
Cook, whisking continually, until flour browns a bit, about 5 minutes.
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14
Stir in some salt and pepper.
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15
Add milk 1/2 cup at a time, whisking after each addition until smooth.
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16
Cook over low heat, stirring frequently, for about 15 minutes.
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17
Whisk in mascarpone.
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18
Refrigerate.
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19
Place 1/4 cup olive oil in large skillet over medium high heat.
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20
Add half the chard and a large pinch of salt.
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21
Cook, stirring occasionally, until chard wilts.
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22
Remove with a slotted spoon.
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23
Repeat with remaining chard.
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24
Remove, and keep warm.
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25
Bake until hot, about 30 minutes.
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26
Serve on a small bed of chard, with pan juices, passing remaining Parmesan at the table.
