Scallopini

Pattypan Squash

Zone 2b Save Garden

🌱 50d to harvest Mounding

Tender, scalloped pattypans arrive with a sunlit, butter-gold glow and a pleasantly mild, sweet flavor that feels clean and delic…

Crop Dates

Milestone	Date
Start Indoors	May 29th
Last Frost	May 15th
Transplant / Sow Outdoors	Jun 12th
Harvest Begins	Aug 1st
Harvest Ends	Aug 25th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Mounding
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

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Burgundy Corn Corn

Red Gem Marigold

Frequently Asked Questions

What’s the most common disease problem for Cucurbita pepo (scallopini) and how do I manage it?

For Cucurbita pepo, powdery mildew is a frequent issue, showing as white dust on leaves and reducing fruit set as it spreads. At the first signs, remove the most heavily affected leaves, increase airflow by avoiding overhead watering, and spray an approved sulfur or potassium bicarbonate product according to the label. If you still get heavy disease at 50 days, rotate crops next season because cucurbits readily re-infect from garden residues.

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

During the main growth and flowering period, keep soil evenly moist but not waterlogged—aim for about 1 inch of water per week, adjusting for heat and wind. Water deeply at the base in the morning so the top few inches dry slightly between waterings, because consistently wet soil can encourage root stress. Reduce watering once plants are fully set and fruits are swelling to avoid diluted flavor and rot risk.

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

Harvest when the fruits are young and tender—typically around 45–50 days after planting—so the skin is still thin and can be punctured easily with a fingernail. Look for a firm, glossy surface and a mature size for your seed packet; if the fruit looks dull, the skin is hard to pierce, or seeds are bulging, it’s past prime. Use pruners to cut the fruit with a short stem to encourage continued production.

Tender, scalloped pattypans arrive with a sunlit, butter-gold glow and a pleasantly mild, sweet flavor that feels clean and delicate on the palate. At maturity, the fruits hold a compact, ridged silhouette with a fine, tender skin and a creamy interior—ideal for roasting until lightly bronzed, or for fresh enjoyment when young and crisp. “Scallopini” is a gardener’s delight: quick to fill the bed in about 50 days, producing abundant, market-ready squashes that shine in every harvest basket.

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 pattypan (Cucurbita pepo), wait for consistently warm weather and soil—cool nights slow growth and can reduce early yield.