Flying Saucer

Pattypan Squash

Zone 1a Save Garden

🌱 50d to harvest Vine

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

Crop Dates

Milestone	Date
Start Indoors	Jun 1st
Last Frost	Jun 15th
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Aug 4th
Harvest Ends	Jul 15th

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

Recommended Companions

Empress Of India Nasturtium

Red Gem Marigold

African Marigold Marigold

Moonlight Nasturtium Nasturtium

Dwarf Jewel Mix Nasturtium

Moonsong Deep Orange Marigold

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.

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.

Sowing Tips

Transplant Conditions

Wait until soil reaches 65°F and nights stay above 55°F before moving outdoors. Harden off for 10 days first.

Direct Sow Preferred

Sensitive roots — does not transplant well. If starting indoors, use biodegradable pots and disturb roots as little as possible when moving outdoors.

Expert Note

For compact pattypan growth, keep fruits picked young (about 3–5 inches) to boost continued production.