-Preheat your oven to 375 degrees.
-Peel, seed and then cut 1 winter squash into 1-inch cubes.
-Place the squash cubes on a baking tray and coat with the following:
2 TBS olive oil
A sprinkle of sea salt and some pepper
-Roast until just tender and beginning to brown, stirring occasionally for about 35 minutes.
-Meanwhile, melt 3 TBS butter in a heavy skillet over medium-low heat.
-Add the following:
2 leeks, washed and cut into half moon shaped pieces
1 tsp dried sage
Sea salt and pepper
-Sauté until tender but not brown, about 7 minutes.
-Coat an 11x7-inch baking dish with 1 TBS butter.
-Spread half the leek mixture over the bottom of the baking dish and then when finished roasting, spread half of the squash over the leeks.
-Crumble up a 5.5-ounce log of chevre goat cheese and sprinkle half over the leeks/squash in the baking dish.
-Repeat layering of leeks/squash/goat cheese.
-Pour 1 cup of heavy cream over the gratin.
-Sprinkle with ½ cup toasted chopped hazelnuts.
-Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.