Cheese pumpkins may sound like a strange vegetable, but they are actually a variety of winter squash that is closely related to pumpkins. While they have a funny name, cheese pumpkins are completely edible and can be a delicious addition to many fall recipes.
What are cheese pumpkins?
Cheese pumpkins, also known as cheese squash or Long Island cheese pumpkins, are a variety of winter squash. They are a type of Cucurbita moschata, the species that butternut squashes and some pumpkin varieties also belong to. Cheese pumpkins are believed to have originated on Long Island in New York in the early 1800s.
The name “cheese pumpkin” comes from the texture of their flesh, which is drier and finer than carving pumpkins. When cooked, the flesh has a texture similar to a fine-grained cheese like cheddar or swiss. Cheese pumpkins are also sometimes called Long Island cheese pumpkins due to their origins in that region.
Cheese pumpkins are small, averaging 3-5 pounds. They have a flat, heavily ribbed shape that tapers to a point on the blossom end. The skin is tan to light orange when ripe. The flesh is a pale yellow to orange color.
Are cheese pumpkins good to eat?
Yes, cheese pumpkins are completely edible and make a tasty addition to many fall dishes. The fine, dense texture of their flesh becomes smooth and creamy when cooked. Cheese pumpkins have a sweet, nutty flavor that is excellent for soups, stews, risottos, baked goods, and more.
Compared to carving pumpkins, cheese pumpkins have thicker, meatier flesh. They contain less moisture and stringy fibers than carving pumpkins. Their higher solid content gives them a richer, more concentrated pumpkin flavor when cooked.
Cheese pumpkins contain beneficial nutrients including vitamin A, vitamin C, potassium, and fiber. Winter squash like cheese pumpkins are low calorie, fat free, cholesterol free, and high in antioxidants.
How to cook with cheese pumpkins
Cheese pumpkins can be used in any recipe that calls for pumpkin puree. Here are some delicious ways to use them:
- Make homemade pumpkin puree. Cut cheese pumpkins in half, scoop out seeds, roast at 350°F until very soft, then scoop flesh off rind and puree.
- Add pumpkin puree to soups, stews, and chilis for extra nutrition and sweetness.
- Make pumpkin soup seasoned with warm spices like cinnamon, nutmeg, and ginger.
- Swirl pumpkin puree into oatmeal, yogurt, or overnight oats.
- Blend into smoothies for added creaminess and vitamins.
- Mix with ricotta and bake into ravioli or lasagna.
- Stir into risotto near the end of cooking for rich flavor and color.
- Substitute cheese pumpkin for part of the liquids in bread or cake recipes.
- Roast wedges seasoned with olive oil, salt, and pepper for a side dish.
- Saute chunks in brown butter for a tasty topping for pasta or fish.
Cheese pumpkins pair especially well with warm spices like cinnamon, ginger, nutmeg, and cloves. They also go great with salty cheeses like parmesan, pecorino, feta, and goat cheese.
Selecting and storing cheese pumpkins
When shopping for cheese pumpkins, look for small, heavy fruits that feel firm. Avoid pumpkins with bruises, wrinkles, or soft spots. Size can range from 2-6 pounds but 3-4 pounds is most common.
Cheese pumpkins store well for 1-3 months in a cool, dry place. Do not refrigerate them. Signs they are past their prime are wrinkling skin, mold growth, and softening.
Once cut open, cheese pumpkins should be refrigerated and used within 3-5 days. Cooked pumpkin puree can be frozen for several months.
Nutrition facts
Cheese pumpkins are low in calories but packed with valuable vitamins and minerals. Here are the nutrition facts for 1 cup of cooked, cubed cheese pumpkin (mashed flesh without skin or seeds):
| Nutrient | Amount |
|---|---|
| Calories | 82 |
| Fat | 0.5 g |
| Carbs | 12 g |
| Fiber | 2 g |
| Protein | 2 g |
| Vitamin A | 245% DV |
| Vitamin C | 19% DV |
| Potassium | 549 mg |
| Iron | 8% DV |
As you can see, cheese pumpkins provide lots of vitamin A from beta carotene, vitamin C, potassium, and iron. They make a super healthy, low calorie addition to your diet.
Pumpkin seed benefits
Don’t throw out the seeds when carving cheese pumpkins! Roasted pumpkin seeds are a perfect snack. They provide protein, magnesium, zinc, copper, and plant-based omega-3 fatty acids.
To roast seeds, rinse off stringy pulp, pat dry, toss with oil and spices, and bake at 300°F until crunchy, about 25 minutes.
Cheese pumpkin recipe ideas
Here are some tasty ways to use up a cheese pumpkin and enjoy its smooth, sweet flesh:
Cheese Pumpkin Risotto
Sauté 1 diced onion and 2 garlic cloves in olive oil. Add 1 1/2 cups arborio rice and cook 2 minutes. Add 4 cups hot broth and 3/4 cup cheese pumpkin puree. Stir often until rice is tender, adding more broth as needed. Remove from heat, stir in 1/4 cup parmesan.
Pumpkin Chili
In a pot, cook 1 pound ground turkey with 1 onion, 3 garlic cloves, 2 tbsp chili powder, 1 tsp cumin. Add 1 14-oz can diced tomatoes, 1 15-oz can kidney beans, 1 cup cheese pumpkin puree, and 4 cups chicken broth. Simmer 30 minutes until thickened. Top with cheddar, sour cream, and scallions.
Pumpkin Bread
Whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg. In another bowl, beat 2 eggs with 1 cup sugar, then stir in 1/2 cup melted butter, 3/4 cup cheese pumpkin puree, and 1 tsp vanilla. Fold dry ingredients into wet just until combined. Pour into a greased loaf pan and bake at 350°F 50-60 minutes.
Pumpkin Smoothie
In a blender, puree 1 banana, 1 cup Greek yogurt, 1/2 cup cheese pumpkin puree, 1 cup milk of choice, 2 tbsp honey, 1 tsp pumpkin pie spice. Blend until smooth and creamy. Tastes like pumpkin pie in a glass!
Are carving pumpkins edible?
Carving pumpkins, also known as jack-o-lantern pumpkins, are edible but the flesh tends to be more watery and stringy compared to cheese pumpkins. Carving pumpkins are larger with thinner walls, bred to be easy to carve rather than for flavor and texture.
That said, their flesh can still be utilized in recipes calling for pumpkin puree. Scoop out the seeds, roast the halves to soften, then scrape out the flesh and blend or mash to a puree. Use within a few days.
While carving pumpkins work, cheese pumpkins will provide a richer taste and smoother texture in dishes like soups, breads, and pies.
Other varieties of edible pumpkins
In addition to cheese pumpkins and carving pumpkins, there are many other types of edible, heirloom pumpkins. These include:
- Sugar pumpkins – Small, round, with sweet, tender orange flesh perfect for pie filling
- Cinderella pumpkins – French variety with a flattened shape, great for stuffing
- New England pie pumpkins – Plump, squat shape optimal for baking
- Jarrahdale pumpkins – Blue-green skin when ripe, nutty taste
- Fairytale pumpkins – Pink-skinned, large, with creamy texture
- Musque de Provence – Ancient French heirloom, intensely flavored flesh
Discover new varieties at farmers markets and specialty stores. Mix up your usual pumpkin dishes by trying different types!
Conclusion
Despite their funny name, cheese pumpkins are completely edible and delicious. Their fine, dense flesh has a sweet, nutty flavor that shines when roasted and pureed for soups, baked goods, and more. Cheese pumpkins provide nutrients like vitamin A, vitamin C, and potassium too. Don’t toss those seeds either – roast them up for a healthy snack!
While carving pumpkins can also be eaten, cheese pumpkins will provide better texture and richer flavor for cooking. Look for these tan colored squash in the fall to add to your holiday recipes. Try new heirloom varieties too for new flavors.