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 it’s really easy to make.

Here’s how:

INGREDIENTS

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.

Serves 8-12.