Preheat your oven to 400°F (200°C).

In a medium saucepan, add the diced butternut squash and cover with water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and set aside.

In the same saucepan, add the heavy cream and bring to a simmer over medium heat. Stir in the grated Parmesan cheese, garlic powder, onion powder, smoked paprika, oregano, and season with salt and pepper. Mix well until the cheese has melted and the sauce is smooth.

In a large skillet, heat olive oil and butter over medium heat. Season the chicken breasts with salt, pepper, and a sprinkle of smoked paprika. Add the chicken to the skillet and sear for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the fresh sage leaves and fry them for about 1-2 minutes, or until crispy. Remove and drain on paper towels.

In a baking dish, layer the cooked butternut squash at the bottom. Place the seared chicken on top, then pour the creamy Parmesan sauce over the chicken, ensuring it is well coated.

Bake in the preheated oven for 20-25 minutes, or until bubbly and golden.

Remove from the oven and let cool slightly. Garnish with fried sage and fresh parsley before serving.