Flying Saucer

Family: Cucurbitaceae Vegetable

Velvety-smooth, saucer-flat rounds with a gently fluted rim arrive in a vivid, sunlit palette—tender, mild, and delicately sweet with a clean, fresh flavor.

“Flying Saucer” pattypan squash forms compact plants that produce abundant, palm-sized fruits with crisp, fine-grained texture at peak harvest, ideal for quick skillet favorites, roasting, and grilling, as well as bright additions to summer sauces and pickles. Grow it for a steady stream of colorful, easy-to-love squash that look as good as they taste on the plate.

Light: Full SunMaturity: 50 DaysHabit: Vine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Apr 11th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

These pattypan rounds are at their best when treated like a quick-cook vegetable: they brown fast, stay snappy, and won’t turn mushy in a skillet. Their mild sweetness plays especially well with sharp lemon and salty cheese—so you get flavor without needing heavy sauce.

Best Uses

high-heat skillet sauté where the edges brown while the centers stay crisp
hot roasting or grill—whole or thick rounds—until blistered and caramel-kissed
quick summer pickles for snap and color that cut through rich foods
tossed into bright, lightly cooked pasta or yogurt-based sauces

Flavor Profile

gently sweet, mild squash flavor crisp, fine-grained tender bite fresh, clean finish with a light vegetal note

Kitchen Pairings

lemon garlic olive oil parmesan basil red pepper flakes

Frequently Asked Questions

What pests or diseases commonly hit Cucurbita pepo (Flying Saucer) and how can I stop them early?

Watch for powdery mildew and squash vine borers, which are common on Cucurbita pepo. At the first signs of powdery mildew (white dusting on leaves), improve airflow and remove the worst affected leaves, then apply a labeled horticultural sulfur or potassium bicarbonate spray per label directions. For vine borers, check stems for frass and small entry holes; cut and remove affected sections or cover the base of the plant with fresh soil to reduce damage from new eggs.

How often should I water Flying Saucer (Cucurbita pepo) during the main growing phase?

During active growth and fruit filling, keep soil evenly moist but not soggy—aim for about 1 inch of water per week, split into 1–2 deep waterings. Water at the base so the leaves stay dry, and let the top 1 inch of soil dry slightly between waterings to prevent root stress and disease buildup.

How do I tell when Flying Saucer squash (Cucurbita pepo) is ready to harvest?

Harvest at around 50 days when the fruit is fully colored for the variety and the rind is firm enough that a thumbnail doesn’t easily puncture it. The stem should still look green and not easily detach; cut the fruit with a short stem attached to avoid bruising and extend storage life.