This creamy sweet cheese spread makes such a gorgeous presentation in its winter squash shell.
The mouth-watering meld of cream cheese, winter squash, dates, and cranberry chutney makes a perfect complement to any cheese board. It looks beautifully fancy, but itís really easy to make.
1 medium-sized acorn squash, 1 large sweet dumpling squash, or 1 small turban squash
1 package (8 ounces) cream cheese, softened
4 tablespoons butter, softened
1/4 cup chopped pitted dates
2 tablespoons drained and chopped cranberry chutney
1. 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 seeds and fibers.
2. Fill a saucepan with about an inch of water. Bring to a boil. Set the squash upside down in the saucepan.
3. 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.
4. In a medium bowl, beat together the cream cheese and butter until thoroughly blended. Mix in the dates and chutney.
5, 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 with crackers.
Adapted from The Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002). Copyright (c) 2002 by Ralston, Jordan, and Chesman. Reprinted by permission of Storey Books.
Adapted from The Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).