Using a mandoline, if possible, thinly slice the butternut squash into ⅛” half-round slices. Remove the seeds when you get to them and continue slicing.

Melt butter in a small saucepan over medium heat. Add the shallots and cook for 2 minutes, then add the garlic for another 30 seconds.

Add flour and whisk to combine. Cook for one minute. Add in the vegetable stock, a little at a time, whisking continuously.

Add the cream, sage, pepper, and onion powder. Stir until smooth.

Preheat the oven to 400ºF (200ºC).

Lightly grease a 9x13” baking dish. Add ⅓ of the cream mixture to the dish, sprinkle with a little parmesan, then layer the butternut squash slices, overlapping, in 2 or 3 rows.

Drizzle on the remaining cream mixture. Cover the dish with foil, not allowing it to touch the top of the squash. Bake for 20 minutes.

Uncover the dish and sprinkle on the remaining parmesan cheese. Bake uncovered for 10 minutes until golden and crispy.

Remove from the oven, sprinkle with chives, and serve.