Butternut Squash Gratin

Preheat oven to 375 F. Peel and thinly slice the butternut squash (2 lb) into 1/8-inch thick rounds. Scoop out seeds. Set aside 12-15 'prettiest' slices for the top. Divide remaining slices into 3 piles.

Thinly slice and rinse the leeks (2 medium). Heat olive oil (2 tbsp) in a large skillet over medium heat. Sauté the leeks (2 medium) for 8-10 minutes, covering partly to soften. Add the cloves (4 garlic), leaves (15 sage), and [a pinch salt], cook for 2-3 more minutes. Turn off heat. Start 10m timer

In a medium bowl, whisk coconut milk (1 cup) with salt and pepper (0.5 tsp), nutmeg (0.5 tsp), and onion powder (0.5 tsp).

Grease a 9 x 13-inch baking dish or 11-12 inch round baking dish. Add water (0.25 cup) to the bottom. Layer with one-third of the [butternut squash] slices, overlapping slightly. Sprinkle with half of the sautéed [leeks]. Drizzle with coconut milk (0.33 cup). Sprinkle with vegan parmesan (1 ounce). Add the second layer of [butternut squash], scattering remaining [leeks] over top. Drizzle with coconut milk (0.33 cup) and sprinkle with more [vegan parmesan]. Add the final layer of [butternut squash], overlapping. Drizzle the remaining [coconut milk] over top, lightly sprinkle with [vegan parmesan] and walnuts (0.5 cup). Gently shake the pan and press down. Cover with parchment paper, then foil.

Bake at 375 F for 45 minutes covered. Uncover, check if [butternut squash] is tender with a knife. Bake at 400 F uncovered for 15 minutes until golden. Start 60m timer

To make the crispy sage leaf garnish, heat olive oil (1 tbsp) in a pan over medium heat. Add leaves (8 sage), sauté each side for 30 seconds until crisp. Place on paper towel to cool. Arrange over the gratin. Start 2m timer