Preparation Steps

• Preheat the oven to 375°F (190°C) and grease a large baking dish.
• Prepare the butternut squash by peeling and slicing it into 1/8-inch disks.
• Sauté leeks in olive oil or butter over medium heat until softened, about 8-10 minutes.
• Mix heavy cream (or coconut milk) with salt, pepper, nutmeg, and onion powder in a bowl.
• Layer the squash in the baking dish, sprinkling half of the sautéed leeks over, drizzling with cream mixture, and adding a layer of cheese.
• Top with remaining cream mixture, cheese, and walnuts, cover, and bake for 45 minutes.
• Uncover and increase temperature to 400°F (200°C) for an additional 15 minutes until golden brown.