White Bush Scallop Squash, also known as Patty Pan Squash, is a classic heirloom summer squash variety loved for its unique scalloped shape, creamy white flesh, and excellent flavor. This old-fashioned favorite produces flattened saucer-shaped fruits that are both beautiful and highly productive in the garden.
The tender fruits can grow up to 7 inches across and develop thick solid white flesh that remains firm during cooking. Their mild buttery flavor and smooth texture make them perfect for sautéing, roasting, grilling, stuffing, frying, and fresh summer dishes.
This vigorous bush-type plant produces heavily throughout the growing season and performs best in warm weather with full sun and fertile well-drained soil. Harvesting fruits young encourages even greater production and provides the most tender texture.
Easy to grow and exceptionally productive, White Bush Scallop Squash is sure to become a favorite addition to any summer garden.
White Bush Scallop Squash Seed Details
- Quantity: 25 Seeds
- Plant Type: Heirloom Summer Squash
- Species: Cucurbita pepo
- Fruit Shape: Scalloped Patty Pan Type
- Fruit Size: Up to 7 Inches Wide
- Flesh Color: Solid White
- Flavor: Mild, Buttery, Tender
- Seed Planting Depth: 1 Inch
- Germination Temperature: 75-90°F
- Days to Germination: 3-10 Days
- Row Spacing: 48 Inches
- Plant Spacing: 24-36 Inches
- 100' Row Yield: 100 Pounds
- Sun Requirements: Full Sun
- Harvest Time: Approximately 48 Days
- Ideal Uses: Roasting, Stuffing, Sautéing, Grilling, Frying
- Special Features: Heavy Producer, Excellent Texture, Unique Shape
How to Save Seeds
Squash and pumpkins belong to the same plant family and can readily cross-pollinate with other varieties of the same species. The four common squash species are Cucurbita pepo, Cucurbita maxima, Cucurbita moschata, and Cucurbita mixta.
White Bush Scallop is a Cucurbita pepo variety, so it must be separated by at least 500 feet from other C. pepo squash varieties to maintain seed purity.
Allow fruits intended for seed saving to fully mature on the vine until fall. After harvesting, let the squash cure for about one week before cutting them open.
Scoop out the seeds and pulp, wash seeds thoroughly in water, and spread them onto a screen or paper to dry completely. Turn seeds often during drying and store them in a cool dry place once fully cured.
