Cooking Long Island Cheese Squash: A Beginner's Guide

Long Island Cheese pumpkins are a variety of winter squash that are known for their unique shape, which resembles a wheel of cheese. They have a rich, sweet, nutty flavour and a dense, orange flesh that is not stringy like other varieties of pumpkin. Long Island Cheese pumpkins are particularly well-suited for baking and can be used in both sweet and savoury recipes. They are a popular choice for pumpkin pies, purees, soups, and stuffed pumpkins.

How to roast Long Island Cheese Squash

Long Island Cheese pumpkins are a variety of winter squash that are great for roasting. They have a distinctive squat shape, similar to a wheel of cheese, and a tough outer rind. The flesh is dense and orange, with a sweet, nutty flavour and minimal strings.

Preparation:

First, you will need to cut the pumpkin. This can be done by slicing it in half, or into wedges/slices. To make slicing easier, you can soften the pumpkin by pricking the skin and microwaving it for a few minutes.

Once cut, use a spoon to scoop out the seeds and any loose flesh and strings. You can save the seeds to roast as a snack.

Roasting:

Preheat your oven to 350°F.

Place the pumpkin halves/wedges on a baking tray, skin-side up. Drizzle with olive oil and season with salt and pepper, or other herbs and spices of your choice.

Roast the pumpkin for around 45 minutes to an hour, or until tender. You can test this by inserting a knife into the flesh – it should go in easily.

Remove from the oven and let it cool slightly before serving.

Serving Suggestions:

Long Island Cheese Squash can be served as a side dish or used in other recipes. Here are some ideas:

• Stuff the roasted pumpkin with a mixture of bread, cheese, herbs, and vegetables for a hearty main course.
• Puree the roasted pumpkin and use it as a base for soup, adding stock, spices, and cream.
• Use the roasted pumpkin in salads, pasta dishes, or stews.
• Make a sweet dessert by pureeing the roasted pumpkin with spices, milk, and sugar to make a pumpkin pie.

Enjoy experimenting with this versatile and tasty squash!

How to make a soup with Long Island Cheese Squash

Long Island Cheese Squash is a great ingredient for soup, as its dense, orange flesh has a sweet, nutty flavour and none of the stringiness of a Jack-o'-Lantern pumpkin. Here is a step-by-step guide to making a delicious Long Island Cheese Squash soup:

Ingredients:

• 1 small Long Island Cheese Pumpkin
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 2 tablespoons freshly grated ginger root
• 2 teaspoons curry powder
• 1/4 teaspoon crushed red peppers
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 4 cups vegetable or chicken broth
• 2 teaspoons Demerara or brown sugar
• 1/2 cup heavy cream and milk (or any proportion you like)

Method:

• Preheat your oven to 400°F.
• Cut the pumpkin in half, scoop out the seeds, and cut the pumpkin into manageable vertical slices. The rind of the Long Island Cheese Pumpkin is very tough, so be careful when cutting it off.
• Chop the pumpkin into 2-inch pieces.
• Chop the onion—you can use a mini food processor for this if you have one.
• Heat olive oil in a heavy stockpot or Dutch oven until hot, but not smoking.
• Add the onions, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Add the ginger, curry powder, red pepper, turmeric, cumin, and coriander. Cook for another 5 minutes, stirring occasionally, to allow the spices' flavours to develop.
• Add the pumpkin, stirring to coat it with spices. Cook for another 5 minutes, stirring occasionally.
• Add the hot broth and sugar, cover the pot, and bring to a boil. Then, reduce to a low simmer.
• Simmer the broth and vegetables for 30 minutes, until very soft.
• Spoon the broth and vegetables into a food processor and purée until smooth. Depending on the size of your food processor, you may need to do this in batches.
• Pour the puréed pumpkin back into the pot. At this point, you can set the soup aside or store it in the fridge or freezer until you are ready to serve it.
• When ready to serve, reheat the pumpkin over a low flame, stirring occasionally to prevent scorching.
• Stir in the cream and milk in your preferred proportion. Heat for another 1-2 minutes.
• Ladle the soup into bowls and serve.

Enjoy your homemade Long Island Cheese Squash soup!

How to stuff Long Island Cheese Squash

Long Island Cheese Squash is a great option for stuffing, roasting, and baking. Here is a step-by-step guide on how to stuff a Long Island Cheese Squash:

Selecting the Squash:

Long Island Cheese Squash is a variety of pumpkin with a distinctive wheel-of-cheese shape and a beige or tan rind. It has a rich, sweet flavor and a smooth, dense, orange flesh with minimal strings. When selecting a squash, look for one that feels heavy for its size, indicating it is ripe and has a good amount of flesh.

Preparing the Squash:

To prepare the squash for stuffing, start by preheating your oven to 350°F. Cut a 5-6 inch opening around the top of the squash, circling the stem. Remove the top and scoop out any seeds and loose flesh, creating a clean cavity for stuffing. You can discard the stringy flesh and seeds, or save the seeds for roasting later.

Stuffing the Squash:

For the stuffing, you can get creative and use a variety of ingredients such as bread, cheese, herbs, vegetables, and meat. Here is a suggested combination:

• In a pan, sauté crimini mushrooms, onion, and garlic until the onions are soft and translucent.
• Add herbs and spices, such as herbs de Provence, and stir to combine.
• Add spinach and sauté until wilted.
• Remove the mixture from the heat and transfer it to a bowl.
• To the bowl, add vegetable or chicken stock, crumbled cornbread, and shredded cheese (Gruyère or a similar variety).
• Stir the mixture until all the ingredients are evenly distributed.

Baking the Stuffed Squash:

Once your squash is stuffed, replace the top of the squash firmly. Place the stuffed squash on a baking sheet lined with parchment paper and bake it in the preheated oven. Bake for about 1 hour and 45 minutes, or until the squash is tender and a knife inserted into the side goes in cleanly.

Final Touches:

Once the squash is tender, remove the top and return it to the oven for an additional 15 minutes to help with evaporation and to crisp up the filling.

Let the stuffed squash rest for about 10 minutes before serving. You can serve it as a main course or a side dish, and it is sure to impress your family or guests!

How to puree Long Island Cheese Squash

Long Island Cheese Squash is a great ingredient for sweet and savoury recipes. To make a puree, follow these steps:

Firstly, preheat your oven to 350°F. Cut the squash in half and scoop out the seeds. You can set the seeds aside to roast later as a garnish. Lightly apply olive oil to the flesh of the squash and bake until tender. Be careful not to let the squash burn—you may need to cover it with tinfoil.

Once the squash is tender, let it cool so that it's easy to handle. Then, scoop out the flesh. Place the flesh in a colander or strainer over a bowl to drain off any excess liquid. This is a crucial step, as it will intensify the flavour. Leave the squash to cool completely in the colander.

Once cooled, discard the liquid and peel the skin off the squash. Place the flesh in a blender or food processor and puree until smooth. You can now use the puree in your chosen recipe.

If you want to save your puree for later, place it in a freezer-safe container and freeze it.

How to select and store Long Island Cheese Squash

Long Island Cheese Squash is a type of winter squash known for its resemblance to a wheel of cheese, with a flattened, ribbed shape and a pale, creamy, buff colour. When selecting a Long Island Cheese Squash, look for these distinct physical characteristics. The squash should have a hard skin, which indicates that it is ready for harvest. The ideal weight of the squash is between 6-12 pounds.

This variety of squash is known for its sweet, nutty flavour and dense, creamy texture, which is similar to pumpkin. It is a popular ingredient in recipes for soups, stews, pies, and baked goods. Due to its hard skin, Long Island Cheese Squash is well-suited for long-term storage.

To store Long Island Cheese Squash, harvest it before the first frost, ensuring it is cut from the vine with a few inches of stem remaining. Avoid twisting or pulling the fruit. Cure the squash by storing it in a warm, dry location for several weeks to harden the skin and improve its flavour. Once cured, the squash can be stored in a cool, dry, well-ventilated area, such as a basement or pantry. Regularly check the squash for any signs of spoilage and use soft or damaged fruit immediately. Properly stored, Long Island Cheese Squash can last for up to six months.

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