Long Island Cheese Squash
Item Details
East Coast historic variety long remembered as a great pie squash by people in New York and New Jersey. Mentioned as early as 1806 by Bernard McMahon of Philadelphia. Named for its resemblance to a wheel of cheese. Flattened, ribbed, buff-colored pumpkins average 6-12 pounds. Sweet deep orange flesh. Good keeper.
- 90-100 days
- Sweet, deep orange flesh
- Winter squash
- Flattened, ribbed, buff-colored fruits grow to 6-12 pounds
- Good keeper
This variety works for:
- Steaming
- Sautéing
- Baking
- Roasting
- Soups
- Pie
- Storage
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Growing Instructions
Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed. Hills should be spaced 6' apart in all directions. Can also be started indoors 3 weeks before transplanting out.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
1 review
One of the Best.
by Rich
One of my favorite squash to grow and eat. Very prolific. Always a large producer every season for 20 years. The flesh is smooth and delicious. Makes great pies but my favorite way to eat it is to bake it in the oven.
I direct seed in well amended quality compost and the vines grow in all directions at least 20 ft. long with many pumpkins on each vine. They keep for a long time without refrigeration which is why so many American Indian Tribes grew this one and the Winter Crookneck.