Preheat oven to 350˚F.
Peel and seed the squash. Cut into 1/2 inch-cubes.
In a large skillet over medium-high heat, melt the butter. Toss in the diced squash, salt and pepper. Sauté for 5 minutes. Pour in the chicken stock and bring to a simmer. Turn the heat to low, cover and leave to cook for 15-20 minutes or until the squash is cooked through but still holds its shape.
Using a slotted spoon, transfer the squash cubes to a large bowl. Leave to cool for about 10 minutes. Stir in the crumbled goat cheese and cream. Transfer to a 9×9 oven-proof dish and bake in the oven for 15 minutes. Top with the grated gruyere cheese and return to the oven for another 5-10 minutes or until the cheese is melted and starting to color. Enjoy while warm.