-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.