Start by cooking your pasta in hot salty water until done.
Chop up the swiss chard and cook in on little olive oil for a couple of minutes until it welts. Add butter, pumpkin puree, grated cheese and about 3 dl of hot water (take it from the cooking pasta pot). Season with salt, black pepper and nutmeg and stir until cheese melts and sauce nicely combines.
Drain cooked pasta (save some water if needed to add more to the dish) and stir it with the squash sauce, sprinkle with chopped parsley and serve hot.