Long Island Cheese Squash
Historic Variety
- Organic
- Sweet, deep orange flesh
- Flattened, ribbed, buff-colored fruits grow to 6-12 pounds
- Good keeper
- Winter squash
- 90-100 days
Item Details
(C. moschata) 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.
Learn to Grow Long Island Cheese Squash
Direct Seed: 1" Deep
Seeds to Hill: 6-8 Seeds
Thin: To 3-4 Plants
Light: Full Sun
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.
Ratings & Reviews
3 reviews
great for baking
by Ames--Michigan
Easy to grow. I love to use this pumpkin in baking. Very mild flavor. Freezes wonderfully. Long Island Cheese Pumpkins have been a staple in my garden for over 15 years.
Sweet, productive, and great flavor
by Roger
A staple in my garden every year. they are great for pies, breads, or just eating with a little seasoning on them. the flesh is pretty watery so If you bake with them back off on the water amount listed in your recipe. They keep very well. It's the end of March and I have 7 in the basement still. I have neighbors and friends who request a few at the end of every season to bake with.
Tough Plants
by Carl
Stood up to bug and disease pressure in the field as well as temps in the nineties. I planted these along with Flat White Boer Ford pumpkins and the white pumpkins ended up dead and only one rotten pumpkin. However these Long Island Cheese type look just fine and gave us several pumpkins. I can't believe the difference between pumpkins, but this one truly outshines the rest.