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Peel squash; then cut in half lengthwise, scoop out seeds, and thinly slice into 1/8-inch thick pieces.
Heat oil or butter in large skillet over medium heat. Add leeks and sauté 8-10 minutes, covering partway through so they soften. Add garlic, sage, if using, and pinch of sea salt, cook 2-3 more minutes. Turn heat off.
Whisk cream with salt, pepper, nutmeg, and onion powder in medium bowl.
Grease large 9 x 13-inch baking dish or 11-12 inch round baking dish. Layer with butternut squash, overlapping slightly. Sprinkle with half of sautéed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with some cheese. Add 2nd layer and scatter with remaining leeks. Drizzle with 1/3 cup cream mixture and sprinkle with grated cheese. Add final layer butternut, overlapping and pressing down so not domed in middle. Drizzle remaining cream mixture over top, lightly sprinkle with rest of cheese. Bake 45 minutes, covered. Once squash is tender, uncover and bake at 400 another 15 minutes, until golden.