The world of winter squash is rich and diverse, filled with varieties that offer unique textures, flavors, and histories. Among these, one particularly intriguing and historically significant squash stands out: the Long Island Cheese Squash. Known for its distinctive flat shape and rustic, cheese-like appearance, this heirloom winter squash is more than just a curiosity—it’s a nutritional powerhouse with deep roots in American agricultural history. In this article, we’ll take a deep dive into what makes the Long Island Cheese squash special, from its botanical classification and nutritional benefits to its culinary uses and growing tips.
Introduction to Long Island Cheese Squash
As the name suggests, the Long Island Cheese Squash originated on Long Island, New York, and has been enjoyed for centuries as a staple in traditional American cuisine. Its name comes from its unusual flat, round shape and its pale orange to buff-colored rind, which is said to resemble a wheel of cheese. Despite its modest outward appearance, this squash is known for its sweet, nutty flavor and fine-textured flesh that makes it ideal for both savory and sweet dishes.
While it may not be as commonly seen in supermarkets as butternut or acorn squash, the Long Island Cheese squash is gaining popularity among food enthusiasts and sustainability-minded gardeners. Whether you’re a home cook looking for a unique squash for your next stew or a backyard gardener aiming to grow rare heirloom varieties, this squash deserves your attention.
Botanical Classification and Origins
The Long Island Cheese squash is a cultivar of Cucurbita moschata, a species of squash that includes other well-known types such as butternut and calabaza. This species is widely known for its hardy growth, excellent flavor, and long storage life—traits that are all shared by the cheese squash.
Scientific Name: Cucurbita moschata ‘Long Island Cheese’
Family: Cucurbitaceae (the gourd family)
Common Names: Long Island Cheese Squash, Cheese Squash
The squash has its roots in early American agriculture and was especially popular throughout the 18th and 19th centuries. It earned its reputation not only for its flavor but also for its durability and ability to be stored for months during the cold winter months—an essential quality before the rise of modern refrigeration and food transportation.
Physical Characteristics and Growth Habits
Understanding the physical and botanical characteristics of the Long Island Cheese squash helps gardeners recognize it and also gives culinary users a better idea of how to prepare and store it.
Appearance
As a winter squash, the Long Island Cheese squash develops a thick, hard skin by maturity. But unlike other winter squashes that are generally round or elongated, this squash features a flattened, disc-like shape. Mature fruits typically range from 10 to 15 inches in diameter and can weigh up to 15 pounds, though smaller sizes are more common.
The rind starts with a greenish tone when immature but turns into a buff or tan color at maturity. This coloring, along with its size and shape, gives the squash its cheese-like appearance. Inside, it has coarse pumpkin-like flesh, similar in structure to other Cucurbita moschata varieties.
Germination and Growth
The Long Island Cheese squash grows on sprawling vines that can cover large surface areas, just like pumpkins and other squash varieties. Seeds germinate in warm, moist soil, and the plants benefit greatly from full sun and well-draining soil. It can be grown in USDA hardiness zones 3 through 9, though success depends on sufficient warmth during the growing season.
It has a growing season of approximately 100–110 days from seed to maturity. Vines can extend up to 20 feet in length, making adequate spacing a necessity. These squash plants are also more resistant to squash vine borers and the cucumber beetle than many other squash species—another trait worth noting for sustainable gardening.
Taste and Culinary Uses
The flavor of Long Island Cheese squash is what brings it into the spotlight for culinary enthusiasts. Its combination of sweetness, texture, and subtle spice makes it a standout in traditional and modern recipes alike.
Flavor Profile
The taste of Long Island Cheese squash is often described as sweet, nutty, and slightly earthy. Compared to other types of winter squash, it has a more mellow and nuanced flavor. The flesh is dense and creamy after cooking, allowing it to be used in a variety of dishes that call for pumpkin or butternut squash.
This makes it ideal for creating smooth soups, flavorful purees, or even baked desserts like pies and muffins. Some even consider it superior to commercial pumpkins for making pies, owing to its richer flavor and lower water content.
Popular Culinary Applications
- Squash puree – Ideal for thickening and flavoring stews and baked goods.
- Roasted squash – Simply seasoned and roasted, bringing out its natural sweetness.
- Winter squash soups – Its creamy texture makes smooth, rich soup bases without the need for dairy.
- Desserts – From pies to custards, often used as a pumpkin substitute in traditional recipes.
Cheeze squash can be substituted in most winter squash recipes owing to its unique flavor and texture.
Growing Tips: How to Cultivate Long Island Cheese Squash at Home
Whether you’re an experienced gardener or just starting out, growing your own Long Island Cheese squash can be a rewarding endeavor. Its flavor, visual appeal, and historical interest make it a particularly gratifying plant to grow.
Soil Preparation
As with all squash varieties, Long Island Cheese squash prefers fertile, well-drained soils with high organic matter content. Before planting, it’s wise to enrich the soil with compost or well-rotted manure. A pH level of 6.0–6.8 is considered optimal for these plants.
Planting
The seeds should be sown outdoors one to two weeks after the last frost, as they are sensitive to cold. You can plant seeds directly in the soil, spacing them about 3 to 4 feet apart in rows that are 6 feet apart. Each seed should be planted 1 inch deep for the best germination results.
Alternatively, gardeners can start seeds indoors 3–4 weeks before the last frost date and transplant the seedlings outside, being careful not to damage the roots.
Water and Fertilization Needs
Keep the soil consistently moist, but avoid over-watering to prevent root rot. Regular watering is especially important during the flowering and fruit development stages.
Using a balanced fertilizer, such as a 10-10-10 NPK formulation, at planting time will boost growth. Additional feeding every 4–6 weeks during the growing season supports good vine development and high yields.
Pest and Disease Management
Because it belongs to the Cucurbita moschata group, which is known for its natural pest resistance, Long Island Cheese squash is less vulnerable to common squash pests such as squash vine borers or cucumber beetles. However, it still requires some monitoring. Floating row covers can provide early protection, while hand-picking any visible pests like squash bugs or powdery mildew inspection is recommended during the growing season.
If grown organically, companion planting with radishes or marigolds can enhance pest resistance naturally.
Harvesting and Storage
The squash is ready to harvest when the rind becomes very hard and the vines begin to yellow and die back—usually around early to mid-fall. Leave a few inches of stem attached to the fruit when cutting it from the vine, as this helps minimize the risk of rot.
A critical step in harvesting is curing, which involves placing the squash in a warm, well-ventilated area for one to two weeks. This process hardens the rind and improves the flavor and storage life.
Storage is one of the many advantages of this squash. When fully cured and kept in a cool, dry space (ideally around 50–60°F), it can last for four to six months. This longevity makes it a reliable food source that can be enjoyed long after the growing season has ended.
Long Island Cheese Squash and Nutrition
Beyond flavor and tradition, the Long Island Cheese squash supports a variety of health benefits due to its exceptional nutrient profile.
Key Nutrients and Vitamins
Below is a table showing the approximate nutritional content of 100g of cooked Long Island Cheese Squash (values are similar to other winter squash in the Cucurbita moschata family):
| Nutrient | Amount |
|---|---|
| Calories | 34 kcal |
| Carbohydrates | 8.3 g |
| Protein | 1.2 g |
| Dietary Fiber | 2 g |
| Vitamin A | 369 μg |
| Vitamin C | 9 mg |
| Potassium | 332 mg |
| Iron | 0.5 mg |
These nutritional values tell a story of abundance in essential vitamins and minerals. Vitamin A content helps support eye health, while the high potassium levels promote heart health and balanced muscle function. Additionally, squash contains a good amount of dietary fiber, supporting digestive system health.
Antioxidant Benefits and Disease Prevention
Long Island Cheese squash is rich in natural antioxidants, such as beta-carotene, which protects cells from oxidative stress. Diets rich in beta-carotene have been linked to reduced risk of heart diseases and certain cancers. The presence of anti-inflammatory compounds also contributes to its value as part of a healthy diet.
Incorporating this squash into your meals regularly can support immune function and help maintain healthy skin and mucous membranes. Moreover, due to its low-fat and low-calorie properties, it’s an excellent addition for those managing weight or preparing low-calorie meals.
Historical Significance and Cultural Uses
The Long Island Cheese squash has a rich history in American culture and is tied to early agricultural practices and colonial food traditions.
Colonial America and Pioneer Life
In colonial times and through the 19th century, the Long Island Cheese squash became a vital food source for settlers across the Eastern United States. Thanks to its storability, ease of growing, and adaptability to various recipes, it became a favored squash in kitchen gardens. Historical accounts suggest that it was sometimes dried and ground into flour for bread and cakes—a versatile use during lean seasons.
Appreciation in Heirloom Gardening
In modern times, this squash has found a special place among gardener communities who are passionate about preserving heirloom plant varieties. The revival of interest in historical gardening and traditional farming practices has helped reintroduce this squash to a wider audience.
Organizations such as Seed Savers Exchange, an agricultural nonprofit focused on preserving heirloom seeds, have played a key role in keeping this squash alive by encouraging seed saving and education efforts.
Use in Regional Cuisine
Today, the Long Island Cheese squash is especially embraced in farm-to-table cooking and local food movements throughout the northeast and beyond. Chefs who seek unique ingredients often include this squash in autumn and winter menus, especially those focused on native American or heritage dishes.
It’s not uncommon to find this squash turned into autumn crostinis, creamy butternut-like lasagnas, or as the star vegetable in a Thanksgiving roast vegetable medley.
Seed Saving and Sustainability
For gardeners interested in sustainability and seed self-reliance, saving seeds from mature Long Island Cheese squash is an easy and rewarding process.
How to Save Seeds
Start by selecting a fully mature squash that is at least one month past its typical harvest time. Once opened, scoop out the seeds and rinse them thoroughly. Spread them on a mesh or screen tray (not paper towels, as they can stick) and allow them to dry for 2–3 weeks in a well-ventilated area. Once fully dry, store the seeds in labeled packets in a cool, dry space.
Seeds from open-pollinated (non-hybrid) squash varieties like Long Island Cheese can be saved and replanted year after year, maintaining varietal purity and supporting a healthy ecosystem in your garden space.
Preserving Biodiversity
Growing heirloom vegetables like cheese squash supports the preservation of agricultural biodiversity. In a time when food systems have been dominated by a few hybrid and commercial varieties, heirloom squash offers genetic diversity that can support climate resilience and ecological balance.
Conclusion
The Long Island Cheese squash, with its unique shape, rich flavor, and deep historical roots, offers far more than its modest appearance suggests. From its nutritional benefits to its role in traditional farming and modern gastronomy, this heirloom squash has many reasons to be celebrated by gardeners, chefs, and food lovers alike.
Whether you enjoy it roasted, mashed into a hearty puree, or baked into a Thanksgiving pie, the Long Island Cheese squash is more than just an alternative to commercial squash—it’s a tribute to the beauty of heritage foods and sustainable living. If you’re looking to add something both unique and meaningful to your plate or garden, look no further than this remarkable squash.
So, the next time you see a squash that looks like a wheel of old cheese, give it a try. It may well become your favorite winter staple.
What is Long Island Cheese Squash?
Long Island Cheese Squash is a unique variety of winter squash known for its distinctive flattened shape and orange, cheese-like appearance. Believed to have originated in the Caribbean and later popularized in the Long Island region of New York, this heirloom squash is a relative of the pumpkin and belongs to the Cucurbita pepo species. Its name is derived both from its shape and color, which resemble a wheel of cheese, and its historical ties to cheese-making communities in Long Island.
This squash typically weighs between 10 to 20 pounds and features a textured, tan-orange rind with faint vertical ridges. Its flesh is dense, sweet, and smooth with a rich golden color, making it ideal for baking, roasting, and use in soups and pies. As an heirloom variety, it’s often grown by gardeners and small-scale farmers interested in preserving biodiversity and savoring traditional flavors.
What are the flavor and texture characteristics of Long Island Cheese Squash?
The Long Island Cheese Squash is prized for its rich, sweet flavor, often described as a cross between pumpkin and butternut squash. Its flesh has a creamy texture, making it a favorite for both savory and sweet dishes. When cooked, it becomes tender yet holds its shape well, allowing for versatile culinary applications ranging from stews to purees.
Unlike some other winter squashes that may have a fibrous or watery texture, the Long Island Cheese Squash offers a smooth and uniform consistency. Its flavor profile complements ingredients such as nutmeg, cinnamon, maple syrup, and brown sugar, making it a popular base for autumn-themed recipes like gratins, pies, and custards.
How is Long Island Cheese Squash grown?
Long Island Cheese Squash thrives in warm, sunny conditions and is typically grown as an annual crop. It requires well-drained soil rich in organic matter and a long growing season—usually around 90 to 100 days to maturity. Seeds are normally sown after the danger of frost has passed, with plants needing ample space to spread out as the vines grow vigorously.
Gardeners should ensure consistent watering and provide support for pollination, which is usually done by bees. The squash is ready for harvest when its rind hardens and turns a uniform tan or orange color. After harvesting, it benefits from proper curing in a warm, dry place, which enhances its sweetness and extends its storage life for several months under ideal conditions.
What are the nutritional benefits of Long Island Cheese Squash?
Long Island Cheese Squash is highly nutritious, offering a rich source of vitamins A and C, potassium, and dietary fiber. Its vibrant orange flesh indicates a high beta-carotene content, which the body converts into vitamin A—a key nutrient for vision, immune health, and skin maintenance. The natural sugars in this squash are balanced with fiber, which helps regulate blood sugar levels.
In addition to essential vitamins and minerals, Long Island Cheese Squash contains antioxidants that contribute to overall health and reduce inflammation. Its low-calorie density and high water content make it a satisfying and wholesome addition to diets aimed at weight management and heart health. It can also support digestive wellness due to its fiber content.
How should Long Island Cheese Squash be stored?
Proper storage is crucial to maximize the shelf life of Long Island Cheese Squash, which typically lasts between three to six months under optimal conditions. After harvesting, the squash should be cured for about one to two weeks in a warm, dry space to harden the skin and convert starches into sugars, enhancing both flavor and preservation.
Once cured, store the squash in a cool, dry place, ideally at around 50-55°F (10-13°C) with low humidity. Avoid stacking the squash to prevent bruising and check periodically for signs of rot or soft spots. Refrigeration is not recommended for long-term storage but can be used for smaller cut portions, which should be consumed within a few days.
What are common culinary uses for Long Island Cheese Squash?
This squash’s dense, sweet flesh makes it a versatile ingredient in various culinary preparations. It’s often roasted or baked and served as a side dish with simple seasonings like olive oil, salt, and pepper. Its smooth texture also lends itself well to purees, soups, and sauces, where a rich, slightly nutty flavor enhances both casual and gourmet dishes.
Additionally, Long Island Cheese Squash is ideal for desserts. It is commonly used in pies, custards, and cakes as a substitute for pumpkin or butternut squash. Its firm structure also allows it to be used in stuffing recipes or in place of pumpkin in risottos and pasta dishes, making it a favorite among chefs and home cooks alike during the fall and winter seasons.
Is Long Island Cheese Squash available year-round?
No, Long Island Cheese Squash is primarily available during the fall months, with peak availability from September through November. It is a seasonal crop that matures in late summer and is harvested in early autumn. While it stores well for several months, its fresh supply is limited to the harvest season unless frozen or canned preparations are used.
However, due to its storability, Long Island Cheese Squash can be enjoyed well into the winter months. Farmers’ markets and specialty grocery stores may carry it later into the year, especially in regions where it is grown locally. For the best flavor and texture, it’s recommended to consume it within its peak season or shortly thereafter.