Winter Squash Cheese Spread Recipe

If necessary, cut a 1-inch slice from the bottom of the squash so that it sits upright. Remove the stem end. Scoop out and discard the seeds and fibers.

Fill a saucepan with about 1 inch of water. Bring to a boil. Set the squash upside down in the saucepan.

Reduce the heat to medium, cover the pan, and simmer until the squash flesh is tender when pressed with a fork but the shell is still firm, about 20 minutes. Transfer the squash to a colander to drain and cool.

In a medium bowl, beat together the cream cheese and butter until thoroughly blended. Mix in the dates and chutney.

Scoop the flesh from the cooled squash shell, leaving about 1/4 inch of shell. Add the squash flesh to the cream cheese mixture and blend well. Spoon the mixture into the shell. Cover and chill.

Serve chilled.