Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.

In a large pot, bring water to a boil. Add the cubed butternut squash and cook for about 10-15 minutes, or until tender. Drain and set aside.

In the same pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Add the cooked butternut squash back to the pot. Stir in the cinnamon, nutmeg, salt, and pepper. Pour in the vegetable broth and heavy cream, mixing until well combined.

Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil. Mix until the breadcrumbs are coated, then sprinkle them over the cheese layer.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Remove from the oven and let it cool for about 5 minutes. Garnish with chopped parsley before serving.