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Long Island Cheese Squash

SKU: 1050A
$3.95 to $9.98

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
  • Organic
  • 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.

Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.

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

8 reviews

great for baking


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


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


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.



These grow really well up here in NE Indiana.
Hands down the best pumpkin I've ever grown. Easy to grow, prolific, and delicious. From only two plants I harvested 20 pumpkins this fall all between 12 and 28 pounds! Processed 25 cups of pumpkin puree from one 28 pounder. Highly recommend.

Not good with just butter, salt, and pepper.


We grew these last year. They grew wonderfully in zone 4, and I ended up with 4 or so good sized squash. Unfortunately, we did not like the flavor. We baked them like other squashes and were very disappointed. They were watery and had very little flavor. I may give them another try and use them only for baking.



These grew well in zone 5a. We were pretty disappointed though ours were watery and didn't have a lot of flavor on their own. I typically just add a little brown sugar, salt, and butter. It was not enough to flavor this squash. Maybe it would be better in a soup or baked goods. They are great keepers however and we still have a few in the pantry. We are going to try again and modify our planting location to see if we get different results.

Large and Delicious for Baking


Easy growing plant with 25 foot vines and 4 giant 15 pound pumpkins per plant. Great for decoration in autumn or easily make 4 pies from 1 pumpkin. Sweet and not grainy. Tied with winter luxury for flavor in a home pie comparison among family and friends. I grow this pumpkin every year.

Great for pie and long storage!


This is my favorite pie pumpkin. I gift pies to friends and they are amazed every year. I think it is ideal for baked goods.They also keep a very long time ( 9 months+). I give them lots of food and water. I generally get two rounds of flowering and fruit with October harvest, and some still ripening into Nov in Southern California.