Long Island Cheese Squash: A Heritage Winter Favorite

Long Island Cheese squash is a heirloom variety with deep roots in American gardening history. Named for its resemblance to a wheel of cheese, this distinctive winter squash features a flattened, ribbed shape and tan-colored skin. Unlike summer squash, Long Island Cheese is grown for storage and develops its best flavor after a period of curing, making it perfect for enjoying throughout the fall and winter months.

What Makes Long Island Cheese Special?

This heritage variety stands out for its rich, dense flesh and sweet, nutty flavor that intensifies after storage. The compact, manageable vine growth makes it more suitable for smaller gardens than many winter squash varieties. Long Island Cheese squash is also known for its excellent keeping quality—properly stored fruits can last several months, providing fresh homegrown squash well into winter. The attractive ribbed appearance makes these squash beautiful enough to display as autumn décor.

Planting Long Island Cheese

Start seeds indoors 3 to 4 weeks before your first expected frost, or direct sow into the garden once soil temperatures reach 70°F. Plant seeds 1 inch deep in mounds spaced 4 to 5 feet apart, as the vines need room to spread. Long Island Cheese thrives in full sun and prefers rich, well-draining soil amended with compost. These plants are vigorous growers that benefit from sturdy trellising if space is limited.

Growing and Maintenance

Water deeply and consistently, providing about 1 inch per week through rainfall or irrigation. Water at soil level to keep foliage dry and reduce disease pressure. Mulch around plants to retain moisture and regulate soil temperature. Fertilize every 3 to 4 weeks with a balanced fertilizer to support healthy vine growth and fruit development. As vines grow, gently guide them along trellises or allow them to sprawl across the garden.

Harvesting and Curing

Long Island Cheese squash is ready to harvest when the skin turns from green to tan and feels hard when pressed. Cut the squash from the vine with a sharp knife, leaving a 2-inch stem attached. Cure harvested squash in a warm, well-ventilated space for 7 to 10 days before storing in a cool location. This curing process hardens the skin and improves flavor development.

Storage and Enjoyment

Properly cured Long Island Cheese squash stores exceptionally well in a cool, dry location for 2 to 3 months or longer. The sweet, dense flesh is perfect for roasting, making soup, or baking into pies. Homegrown Long Island Cheese delivers authentic heirloom flavor that connects you to generations of gardeners who have treasured this classic variety.

• The Long Island Cheese squash plant produces excellent yields of 10 pound squash resembling a wheel of cheese. 
  
  - Grows as a vine (not as a bush)
  
  - Popular heirloom variety passed down for many generations
  
  - The orange flesh is very sweet and can be used for making pie during the autumn months
  
  - Widely grown by people all across New York and New Jersey
  
  
• Day to Maturity | 100 days