Preheat oven to 350 degrees.
Grease an 8×8 baking dish.
In a skillet over medium heat, sauté the leeks with 1 tablespoon olive oil and the sage for about 3-5 minutes until softened. Set aside.
Arrange the butternut squash rounds on the bottom of the baking dish in an overlapping pattern.
Mix the cream cheese and the almond milk in a small bowl until smooth.
Drop 1/3 of the cream cheese mixture in dollops on top of the layer of squash and spread out with a spoon.
Spread 1/3 of the leeks on top of the cream cheese.