Heat the oven to 350 degrees F and line a baking sheet with foil or parchment paper. Slice the delicata squash into thin slices, it does not need to be peeled as the skin is very tender. Cut the butternut squash into small cubes. Leaving the skin on, cut the acorn and kabocha squashes into quarters or eights. In a large bowl toss the squashes with 1 tablespoon olive oil, a good pinch of salt and pepper and 1 tablespoon of the chopped sage. Pour onto the baking sheet and arrange in a single layer. Roast for about 25 minutes, or until tender; removing the cooked squash as it becomes tender. (You want it to be able to hold its shape). When cool enough to handle, remove the skin from the acorn and kabocha squashes and cut into slices or cubes.

**If using fresh bread cubes, spread the cubes on a baking sheet and allow to dry, uncovered, at room temperature overnight.

Heat 2 tablespoons oil in a large skillet over medium-low heat; add the leeks and sauté until they are translucent; about 7-10 minutes, do not brown. Add 2 tablespoons of the sage, cook 3 minutes; add ½ cup stock, cook until reduced by half, about 5 minutes. Transfer to a large bowl; add the bread, chestnuts, bacon, figs, squashes, salt and pepper. Pour in the remaining stock and ¼ cup olive oil; toss to combine. Transfer to an oiled 17 x 12 inch baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, about 30 minutes more.