Preheat oven to 450°F. Line a baking tray with parchment paper.
In a medium sized bowl, stir together cheese, dried oregano, thyme, and dried parsley and set aside.
In a small bowl whisk together egg, garlic powder, chili powder and flour. Add thawed butternut squash and toss to coat. Press squash onto lined baking tray creating a 9 x 13 rectangle. Bake for 20 minutes.
Remove crisp from oven and spread cheese over squash leaving a ½ inch boarder. Reduce oven temperature to 425°F and bake for another 5 -10 minutes until cheese is melted and starts to blister.
Sprinkle with fresh parsley and chili flakes. Allow crisp to cool 5 minutes. Slice into bite size rectangles and serve with a marinara dipping sauce or a side of Caesar salad.
Yields 16 pieces.