Pattypan Squash
Yellow Scallop Squash is a summer bush variety that transforms the humble squash into something irresistibly charming with its buttercup-yellow, scalloped edges. Ready to harvest in just 50 days, this open-pollinated cultivar produces abundantly without demanding much space, making it perfect for small gardens, patios, and containers. Its creamy, buttery flesh and low seed count make it a standout for grilling and sautéing, while its compact growth habit means you can tuck it nearly anywhere that gets full sun.
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This variety impresses with its distinctive appearance and garden efficiency. The bright yellow scallop shape is instantly recognizable and visually striking compared to standard round squashes. What really sets it apart is how little space it needs to produce prolifically, combined with flesh that's remarkably creamy and flavorful with minimal fibrous seeds inside. For summer cooking, especially grilling, it's a game-changer because the low seed count means more edible flesh and easier preparation.
This squash shines on the summer grill, where its low seed content means thick, meaty flesh that cooks beautifully without becoming watery. It's excellent sliced and grilled until caramelized, sautéed as a simple side dish, or halved and roasted. The creamy texture and buttery flavor make it equally good in richer preparations like gratins or simply finished with butter and herbs.
Direct sow seeds into warm soil after the last frost date, planting them where they'll receive full sun throughout the day.
Pick Yellow Scallop Squash when the fruit is young and tender, typically at 50 days from sowing. Harvest while the skin is still bright yellow and yields slightly to gentle thumb pressure, before the squash becomes too large and develops a tougher skin. Cut the fruit from the vine using a sharp knife rather than twisting it off, leaving a short stem attached to extend storage life.
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