Heat 1 tablespoon oil in a large skillet or medium saucepan over medium-high heat.
Once the pan is hot, sear the shrimp 1 to 2 minutes each side, until just pink. Shrimp may need to be cooked in two batches so that they don’t crowd the pan. Remove the shrimp from the skillet to a clean plate, and set aside.
To the same hot skillet, heat the remaining 1 tablespoon oil, and once hot, add the chopped onion. Cook until starting to brown, about 10 minutes. Add the pressed garlic and cook until fragrant, about 30 seconds. Add the vegetable broth to the cooked onion, and cook about 5 minutes, reducing the broth by about half.
Add the cream, chopped rosemary, and thyme, stir to combine, and cook for 5 minutes, or until cream thickens slightly. Add shredded Parmesan and stir in.
Add shrimp back to cream sauce, and stir to combine.
Serve shrimp in garlic Parmesan cream sauce over roasted squash wedges.