Golden Scallop Pattypan

Heirloom. You’ll be planting a little fun when you tuck pattypan squash into the garden. The flavor is delicate and mild, similar to zucchini. This is a rare Native American squash type that predates Columbus.

Plants produce several dozen squash per plant. Pick after the color shifts from green to bright golden yellow, but while the squash are still small (2 to 4 inches) and tender. They can grow to 7 inches across but will become tough-skinned and pithy as they get bigger and older. Prepare as you would any squash: braise, grill, fry, oven-roast, or stuff. Plants have a semi-bush habit and can be grown in containers, but need large ones that are at least 20 to 24 inches across.

  • Light Full sun
  • Fruit size 2 to 4 inches is ideal; grow up to 7 inches in diameter
  • Matures 49 to 54 days
  • Plant spacing 36 to 48 inches apart
  • Plant size 2 to 3 feet wide

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

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At a glance
Nutrition Information

Light requirements: Full sun.

Planting: Space 24 to 72 inches apart, depending on type. (Read the stick tag that comes with the plant for specific spacing recommendations.)

Soil requirements: All squash types need well-drained, nutrient-rich soil. Work at least 3 inches of compost or other organic matter into soil prior to planting. Create raised beds if soil tends to be heavy and poorly draining.

Water requirements: Keep soil consistently moist throughout the growing season. Before vines begin to run, mulch soil lightly to reduce water evaporation. Once vines spread, leaves shade soil and act as living mulch.

Frost-fighting plan: Squash plants are sensitive to frost and are damaged by even a light frost (28º F to 32º F). It’s a good idea to protect newly planted seedlings from late spring frosts by covering plants with straw or a frost blanket. Do not let frost settle on late-season fruits of summer or winter squash. Frost-kissed winter squash won’t store well.

Common issues: Watch out for squash bugs, squash vine borers, and cucumber beetles. If pest problems start early in the season, grow plants beneath floating row covers. Squash can experience blossom end rot, where the end of developing fruits starts to rot. Powdery mildew often appears on leaves in late summer.

Harvesting: For best flavor, pick summer squash like crookneck and zucchini when fruits are small. Winter squash, like acorn, hubbard and butternut, should ripen as fully as possible on the vine, but gather all fruits before frost. Cut squash from vines, leaving an intact stem attached to squash. Having a stem section (one-half to 1 inch) is the secret to successful storage, both short- and long-term.

Storage: Refrigerate summer squash in a loosely closed plastic bag. It will stay at peak freshness and nutrition up to 5 days, and remain useable for up to 14 days (although it may become soft). Winter squash can be stored for varying lengths of time, from a couple weeks to several months. Hubbard and butternut store longest. Research best storage conditions for the type of winter squash you grow.

For more information, visit the Squash page in our How to Grow section.

Nutrition Facts

1 cup cooked sliced summer squash (crookneck or straightneck):
  • Calories: 36
  • Carbohydrates: 8g
  • Dietary fiber: 3g
  • Sugars: 3g
  • Protein: 2g
  • Vitamin C: 16% DV
  • Vitamin K: 10%
  • Folate: 9%
  • Vitamin B6: 8%
  • Manganese: 14%
  • Potassium: 9%

Nutritional Information

All varieties of summer squash have fewer nutrients than winter squash because the latter have a longer period of maturity and time to develop. Nonetheless, summer squash has a good combination of vitamins and minerals, especially manganese, vitamins C and K, folate, and potassium, and many of these nutrients have been found to be helpful in the prevention of heart disease. The skin is where most of these nutrients are found, and fortunately the entire squash – flesh, seeds, and skin – are edible.