CHESTNUT STUFFED SQUASH WITH LEEKS & APRICOTS

Serves: 6
 
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
 

1. Preheat the oven to 350º.
2. Slice the top off the squash and set aside.
3. Scoop the seeds and strings from the squash and discard.
4. Brush the flesh of the squash and the inside of the lid/top with 2 tablespoons of the honey.  Place the lid on the squash and place the whole into a baking dish.
5. Place the baking dish into the oven and bake until the flesh is tender but not mushy, about 25-30 minutes.
6. Reserving the squash shell and lid, scoop the flesh from the squash, chop it and set aside.
7. In a large sauté pan, melt the butter and mix it with the olive oil over low to medium heat.
8. Add the leeks and sauté until translucent.  Add the squash flesh, apricots and half the wine.  Stir while continuing to cook until apricots are softened.
9. Add the chestnuts, sage, remaining honey and remaining wine.  Blend well and cook for another 5 minutes.
10. Add the pumpkin seeds and season lightly with salt and pepper.  Mix well.  Stuff the squash shell with the mixture.  Top with the lid and serve.

 
Note: This can readily be made in advance and reheated when needed.  Just add a bit of broth or white wine to the stuffing to maintain the moistness.