Preheat oven to 400ºF. Prep the butternut squash: peel the squash and half lengthwise. Remove seeds. Thinly slice each half into 1/8-inch thick slices.

Melt butter in a small saucepan over medium heat. Whisk in flour to make a roux. Cook for 2 minutes, stirring frequently.

Stir in broth and heavy cream, whisking constantly until smooth.

Bring mixture to a simmer. Do not boil. Stir in Onion & Chive Blend and parmesan cheese. Remove from heat.

Add ⅓ of the sauce to the bottom of a 7x11-inch baking dish. Place sliced squash on top of the sauce. Fan out squash slices. Top squash with remaining sauce.

Cover foil and bake for 20 minutes. Remove foil and cook for another 15-20 minutes or until squash is tender and sauce is starting to brown.