Preheat oven to 400ºF. Cut squash in half and seed. Poke squash halves with a fork a few times, then place both halves on a baking tray and roast for about 1 hour. Remove from oven and let cool to touch. Scrape out all of the flesh, and puree in a food processor until smooth.

Preheat oven to 350°F. Lightly grease and flour a bundt pan; set aside.

In a small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

In a large mixing bowl, beat together sugar, hemp butter, eggs, vanilla, sage, hemp leaves, squash puree, and yogurt until smooth. Add dry ingredients to the wet, mixing until just combined.

Pour into prepared bundt pan and bake for 50–60 minutes until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert onto a wire rack.

Chop fresh sage and hemp leaves into thin, small pieces and add to granulated sugar. Pour in lemon juice and vanilla; stir to combine.

Brush the glaze onto the warm cake. Important: Use all the glaze and brush on the while the cake is still warm. Sprinkle with hemp seeds. Let the cake cool completely before serving. To get a nice crust on the cake, refrigerate for two hours before serving.