Monday, November 9, 2015

The Cheese Pumpkin



It has been said that the Cheese Pumpkin (officially the Long Island Cheese Pumpkin) got it's name due to it's likeness to a wheel of cheese.

No cheese taste, however.

I am always surprised when people are not familiar with this type of pumpkin.  It has been the pumpkin of choice for my family to bake, puree and use to create all kinds of pumpkin items for as long as I can remember.

Why?

Well, it has a beautiful sweetness and has a silky smooth texture.

There are actually two types of family's in the squash world: Pepo and Moschata.  The pepo family are acorn squash, jack-o-lantern type pumpkins, and summer squash while the moschata family are butternut squashes, neck squash, and cheese pumpkins.

Unlike summer squash that doesn't provide a high amount of nutrients, winter squash packs a nutrient punch.  Pumpkins are high in beta-carotene and very low in calories.  They are also a great source of dietary fiber, vitamin A and potassium.

These guys also have a very thick skin (why I recommend cooking them whole...less dangerous) so they will keep for an incredibly long time. Most of the winter. So after you enjoyed the beauty of these pale goddesses create something amazing.

My family pumpkin pie recipe: HERE 

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