Cut leek crosswise into 2-inch sections, then thinly slice lengthwise into matchsticks. Heat safflower oil in a large deep-sided pan over medium-high until shimmering. Cook leeks, stirring occasionally, until light golden brown and crispy, about 5 minutes. Use a slotted spoon to transfer to paper towels; season with ½ teaspoon salt.

Preheat oven to 425°F. In a medium bowl, toss the butternut squash with 2 tablespoons olive oil, thyme, ½ teaspoon salt and pepper. Spread on a lined baking sheet and bake for 10 minutes, then stir and bake for an additional 10 minutes, or until the squash becomes tender and golden. Set aside.

Reduce oven temp to 375°F. Place bread slices on baking sheet. Brush with 2 tablespoons olive oil. Bake for 3–4 minutes to lightly toast the bread. Reserve.

In a large sauté pan over medium heat, heat 2 tablespoons olive oil with garlic and pine nuts. Sauté until the garlic is sizzling and aromatic and the pine nuts just begin to brown. Add the squash to the pine nut mixture and gently fold together. Adjust seasoning if needed.

Top each toasted bread slice with a slice of Camembert, a scoop of the squash mixture, then a crown of frizzled leeks on top right before serving.