Preheat your oven to 400°F (200°C).

Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes until the squash is tender and slightly golden.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the finely chopped onion for 5-7 minutes until soft and translucent.

Add the minced garlic and cook for about 1 minute, then stir in the vegetable broth along with the chopped parsley, sage, and thyme. Let simmer for 2-3 minutes.

Combine the roasted squash with the herb mixture in a mixing bowl. Mix in half of the Parmesan cheese if desired.

Transfer the mixture into an 8x8 inch baking dish. Sprinkle the remaining Parmesan cheese and breadcrumbs on top.

Bake for 15-20 minutes until golden and bubbly.