30 seeds. 105 days. Cucurbita moschata. Annual.
 
Squash 'Long Island Cheese' is a delightful pumpkin with buff colored skin and dark orange flesh. The fruits can weigh anywhere from 6 to 12 pounds. Most of our harvest was around 10 pounds. The texture of the fruit is a bit stringy like most pumpkins, so it is best blended for soup and pie. When you bake this squash it releases quite a bit of juice, so don't add any extra water to the pan when baking it. Long Island Cheese pumpkin is very productive. I suspect we will be eating this squash well into springtime. Give the long vines plenty of room to roam. This heirloom squash originates from Long Island, New York and pre-dates 1806.
 
Long Island Cheese has some of the best storage potential I have seen in a squash. Some of our harvest kept wonderfully for 6 plus months in dry conditions. We harvested our squash in October. It is now May while writing this description and we still have 3 pumpkins we haven't got around to eating yet in good condition.
 
Sowing Squash Seeds: 
 
Sow seeds in hills 1 inch deep after the last frost date.  Space hills 4–6 feet apart. Thinned to 2 plants per hill. Full sun.
 
Grown by Megan's Heirloom Seeds.