Slice the butternut squash into half-moons approx. 5mm thick and put to one side.
Heat the cream and the garlic in a small pan until it's almost at boiling (don't boil though). Turn off the heat.
Take an oven proof dish approx. 20cmx25cm, layer a third of the squash on the bottom of the dish, overlapping slightly. Sprinkle on a quarter of the cheese and pinch of the sage. Sprinkle with salt and pepper and then pour over quarter of the hot cream.
Repeat with another layer of everything.
You should have enough left for a final layer. This time layer the butternut squash, then pour the remaining cream around the sides of the squash (the cream should have filled up the dish and be just about touching the bottom of your top layer of squash). Sprinkle the rest of the cheese, sage and a pinch of salt and pepper over the top and sprinkle the pine nuts on top.
Place in the oven and cook for 35-40 minutes until the squash is tender and the top is browned.