White Scallop

Family: Cucurbitaceae Vegetable

Silken, snow-white ridges ripple along each tender White Scallop squash, catching the light like carved ivory.

The flesh is delightfully crisp and mild, with a delicate, fresh flavor that shines in quick skillet favorites, gratins, and light sautés—also wonderful for pickling when you want a bright, tangy bite. Grow it for a steady early harvest and a garden-to-table texture that stays tender rather than tough.

Light: Full SunMaturity: 50 DaysHabit: Vine

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

Crop Dates

Milestone	Date
Start Indoors	Apr 25th
Last Frost	Apr 25th
Transplant / Sow Outdoors	May 9th
Harvest Begins	Jun 28th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	12

Culinary Notes

Chef's Note

White Scallop is built for speed: the flesh stays crisp-tender, so it performs best with short heat or acid rather than long cooking. Use butter, lemon, and Parmesan to give it a savory frame that keeps the flavor clean and bright.

Best Uses

quick skillet sauté with butter and lemon zest (keeps its snap)
thin-slice gratin where the ridges crisp at the edges
light pickling for a bright, tangy crunch
brief blanch-and-drain toss for warm salads with a glossy vinaigrette

Flavor Profile

mild, fresh squash flavor crisp-tender bite with delicate, juicy texture subtle sweetness that doesn’t overpower

Kitchen Pairings

butter lemon garlic Parmesan olive oil white vinegar

Frequently Asked Questions

What’s the most common pest/disease issue for Cucurbita pepo (white scallop bush squash), and how do I control it?

For white scallop squash, powdery mildew is a frequent disease problem, especially once plants start to vine and set fruit. Spray early with a labeled sulfur-based fungicide (or horticultural oil) at first signs, and water at the soil line to keep foliage dry. If you see cucumber beetles or squash vine borers, use row covers until flowering and remove heavily infested plants promptly to prevent spread.

How often should I water white scallop bush squash during the main growing phase?

During active growth and while fruits are forming (roughly weeks 2–7), keep the soil evenly moist but not soggy—typically about 1 inch of water per week, adjusting to rainfall and heat. Water deeply in the morning, then let the top 1–2 inches of soil dry before watering again. Avoid frequent light splashes that wet leaves, which increases mildew risk.

How can I tell when white scallop (Cucurbita pepo) is ready to harvest?

Harvest when the scalloped fruits are tender and the skin is still glossy, usually around 50 days from sowing. Pick them at about 4–6 inches long (or roughly thumb-to-forearm size for most bush types) so they don’t get tough or seedy. Check daily once they start producing—leaving overgrown fruits reduces further flowering.