Apple, Leek, And Butternut Squash Gratin

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3 tablespoons extra-virgin olive oil

2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried

Coarse salt and ground pepper

1/2 cup dry sherry

1 tablespoon chopped fresh sage, plus leaves for garnish

1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick

1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices

1/2 cup freshly grated Parmesan cheese

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