Heat oven to 375° F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
In a small bowl, combine salt, pepper, thyme, nutmeg and cayenne. In another bowl, combine cheese and garlic.
Layer half the butternut squash in dish; sprinkle with 1/2 teaspoon seasoning and 1/2 cup cheese mixture. Layer parsnips and carrots over squash and season with 1/2 teaspoon seasoning and 1/2 cup cheese, followed by chickpeas, onion and 1/2 teaspoon seasoning and 1/2 cup cheese. Top with turnip, remaining butternut squash and seasoning. Pour chicken broth over top. Cover with foil and bake at 375° F for 60 minutes. Remove foil and bake for an additional 30 minutes.
Combine panko and olive oil. Sprinkle evenly over vegetables. Broil 45 seconds or until lightly browned. Let stand 10 minutes.