CHESTNUT STUFFED SQUASH WITH LEEKS & APRICOTS

Ingredients

• 1 4 to 5 lb. edible squash
• 3 tablespoons honey, divided
• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 medium leeks, cleaned and thinly sliced
• 7 oz. roasted or steamed chestnuts, roughly chopped
• 5 oz. dried apricots, diced
• ½ cup dry white wine
• 2 teaspoons shredded fresh sage leaves
• 2 tablespoons of plain raw pumpkin seeds
• Salt and freshly ground pepper to taste