Heirloom Winter Squash
Long Island Cheese Squash sits at the delightful intersection of squash and pumpkin, a tan-skinned winter squash that looks like a flattened wheel of cheese with dramatic ribbing. This open-pollinated heirloom has sweet orange flesh equally at home in savory squash dishes or creamy pie filling, thriving in zones 3 through 13 with a harvest window of 100 to 109 days. Before canned pumpkin became ubiquitous, this Long Island variety was the culinary standard for home cooks seeking rich, dependable flavor from their harvest.
Full Sun
Moderate
3-13
30in H x ?in W
Annual
Moderate
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The creamy white skin and dramatic ribbing give this squash sculptural appeal that rivals ornamental gourds, yet the sweet orange flesh inside is genuinely delicious. Each fruit weighs 6 to 10 pounds, a manageable size that yields substantial portions without requiring a family of twelve to use it up. Cold tolerance and exceptional storage capacity (90 to 100 days post-harvest) mean you're not racing against time once you pick it from the vine.
The dual nature of this squash makes it uniquely versatile in the kitchen. Its sweet orange flesh excels in pumpkin pie filling, soups, and purees where the rich flavor shines without competing against other ingredients. Many gardeners also roast it halved with butter, simmer it into curries, or render it into baked goods where the subtle muskiness characteristic of Cucurbita moschata varieties adds complexity beyond standard sugar pumpkins.
Sow seeds directly into the garden after the last spring frost when soil temperature reaches at least 65 degrees Fahrenheit, planting 1 inch deep and 48 inches apart. Thin seedlings to one strong plant per space once they develop their first true leaves.
Harvest when the rind hardens and turns a uniform tan color, typically 100 to 109 days after planting (though some sources report maturity at 90 days). Test readiness by pressing a fingernail against the skin; if it resists puncture, the squash is ready. Cut fruits from the vine with a sharp knife, leaving 2 to 3 inches of stem attached to extend storage life. Avoid handling bruised fruit, as damage shortens the storage window. Cure harvested squash in a warm, dry location (around 80 to 85 degrees Fahrenheit) for 10 to 14 days before moving to storage.
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“Long Island Cheese Squash emerged as one of the most sought-after culinary varieties during the era before commercially canned pumpkin dominated American kitchens. This heirloom traveled through generations of Long Island gardeners who recognized its superiority for both eating and storage. Its preservation through the rise of industrial food production stands as a quiet testament to how home gardeners refused to abandon a variety that actually tasted good, passing seeds hand to hand until seed companies finally recognized its value worth cataloging.”