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Turn your oven to 190°C/ Gas 5, to preheat.
Heat a little oil or butter in a saucepan and add the leeks. Cook gently for 8-10 minutes until starting to soften.
Add the garlic and cook for a further 2 mins before stirring in the beans, cream and mustard. Bring it up to a gentle simmer.
Throw in the sage and season generously with salt and pepper and a little finely grated nutmeg to taste. Remove from the heat.
Get a roasting tray or baking dish and add half the of the bean mixture. Top it with half the sliced squash followed by half the grated cheese. Repeat to fill the dish to the top.
Slide it into the oven to bake for 40-45 mins until golden, bubbling, and completely tender to a knife tip.