1. In saucepan, cook onion in 2 tablespoons of Plugrá Butter until tender. Add broccoli and cook, stirring for 2 minutes. Add tomatoes and boullion cube; simmer sauce for 15 minutes.
2. Meanwhile, halve squash; discard seeds.
3. On buttered baking sheet, bake squash, cut side down, at 350°F for 1 hour or until tender.
4. Remove flesh of squash to large bowl and gently toss with remaining Plugrá Butter and Parmesan cheese.
5. Divide among 4 plates and top with sauce. Garnish with additional Parmesan cheese and fresh oregano leaves if desired.