Preheat your oven to 400°F (200°C).

Peel and cube the butternut squash into 1-inch pieces.

In a large skillet, heat oil over medium heat and sauté the diced onion until translucent.

Add minced garlic and chopped sage to the skillet, cooking for an additional minute.

Toss in the cubed butternut squash and sauté for 5-7 minutes.

Transfer the mixture to a baking dish and nestle the chicken thighs among the vegetables.

Pour vegetable broth over the ingredients and sprinkle with salt and pepper to taste.

Cover with foil and bake for 35 minutes, then remove the foil and bake for an additional 15-20 minutes.

During the last 10 minutes, stir in fresh spinach and heavy cream, topping with Parmesan cheese.

Serve hot, garnished with extra sage if desired.