Pattypan Squash Custard White

Pattypan Squash Custard White Seeds

(Scallop Squash / Custard Squash / Flying Saucer Squash — White)

Pattypan squash represents one of the oldest domesticated varieties of Cucurbita pepo, with archaeological evidence showing cultivation by Native Americans in eastern North America dating back 8,000 to 10,000 years. The name “pattypan” derives from “a pan for baking a patty,” referring to the squash’s resemblance to a shallow, scalloped baking pan.

Custard White is a bright-white patty-pan type of summer squash giving high yields of white saucer-sized fruits with a scalloped edge. It is an interesting summer squash with a fine flavor.
Early White Patty Pan squash is an attractive bright white flower-shaped summer squash with bright green blossom ends. This heirloom variety, dating back to the 16th century, produces tender, white, scallop-shaped fruits that are perfect for sautéing, roasting, or stuffing. It is high yielding, vigorous, and easy to grow.

The pattypan squash offers a delicate, slightly nutty flavor and a tender, creamy texture that make it a favorite among chefs and home cooks alike. Its distinctive shape, resembling a small, flattened pumpkin with scalloped edges, sets it apart from the more common cylindrical varieties.
Flat, heavily scalloped fruit looks just like a little flying saucer. This variety is extremely productive and tastes similar to zucchini, just slightly sweeter. For cooking, pick when small.

In the Gulf garden, Pattypan Custard White is particularly valuable as a compact, productive summer squash that brings both culinary utility and visual charm to the raised vegetable bed. The small, white, scalloped fruits are among the most photogenic of all squash types, and their perfectly formed natural cavity — created by the flat, wide shape — makes them uniquely suited to being hollowed and stuffed whole, a preparation that is both visually spectacular and deeply satisfying.

Variety Details

• Pattypan Custard White is known by many names: Bush Scallop Squash, Patty Pan, Pattypan, Scallopini, Patisson, Custard Squash, Flying Saucer, Button Squash, Cymling Squash, Custard Marrow, and Granny Squash.
• The plant grows as a compact bush reaching 45 to 60 cm tall with a spread of 90 cm to 1.2 m.
• Days to first harvest: approximately 50 days from sowing.
• Fruits are best harvested at 7 to 12 cm diameter when tender and mild.
• Fruits allowed to grow larger develop tougher skin and stronger flavor.
• The variety is open-pollinated.

Key Features

• One of the oldest cultivated vegetables — historical heritage spanning thousands of years.
• Unique flying-saucer shape with decorative scalloped edges — outstanding visual presentation.
• Creamy white skin with pale green blossom end.
• Compact bush habit — ideal for raised beds.
• 50 days to first harvest.
• High-yielding and prolific.
• Mild, buttery, slightly sweet flavor.
• Tender flesh and edible skin when harvested young.
• Outstanding for stuffing whole, roasting, grilling, and sautéing.
• Edible golden flowers.
• Bee-friendly and pollinator-attractive.

Plant Information

• Family: Cucurbitaceae.
• Botanical name: Cucurbita pepo.
• Common names: Pattypan Squash, Custard Squash, Scallop Squash, Flying Saucer Squash, Button Squash, White Patty Pan.
• Cultivar: Custard White.
• Type: Annual summer squash.
• Days to first harvest: 50 days from sowing.
• Plant height: 45 to 60 cm.
• Spread: 90 cm to 1.2 m.
• Habit: Compact bush.
• Fruit: Flat, round, heavily scalloped, pale white with green blossom end; 7 to 20 cm diameter at harvest.
• Flavor: Mild, buttery, slightly sweeter than cylindrical zucchini.
• Exposure: Full sun.
• Water: Moderate to high — consistent moisture essential.
• Soil: Fertile, humus-rich, well-drained.
• pH preference: 6.0 to 7.0.
• Edible: Fruit, flowers, and young leaves.

Seed Germination

• Sow seeds individually in pots or modules of moist well-drained compost on their edge to prevent rotting and cover with 2 cm of soil.
• Ideal temperature 20 to 25 degrees Celsius.
• Keep moist and benefit from a propagation lid.
• Germination time: 1 to 2 weeks.
• For Gulf home gardeners:
• sow one seed per 9 cm pot placed on its side (edgewise), 2 cm deep, in moist rich seed-starting compost.
• Placing the seed on its side prevents water from pooling on the seed surface, reducing risk of rotting.
• Place in a warm location at 20 to 25 degrees Celsius.
• Keep consistently moist but never waterlogged.
• Germination typically occurs within 5 to 14 days.
• Transplant to final position when seedlings have 2 to 3 true leaves and roots begin to fill the pot.
• Do not allow seedlings to become root-bound before transplanting as this causes early flowering stress before the plant is fully established.

Growing Tips

• For maximum production it is essential that all fruits of a culinary size are removed three times a week whether required or not.
• Remember the flowers are edible.
• Crops 12 weeks from sowing. Plant 60 cm apart.
• Water well throughout the growing season at the base, avoiding the leaves and fruits.
• Feed with a high potassium fertilizer.
• Prepare the planting hole generously with well-rotted compost or manure before transplanting.
• Space plants 90 cm apart to allow adequate airflow and room for the spreading bush habit.
• Water consistently and deeply at the base — pattypan squash plants transpire heavily and irregular watering leads to poor fruit set, misshapen fruits, and bitter flavors.
• Apply a balanced vegetable fertilizer every 2 weeks, switching to a higher potassium formula once fruiting begins.
• Hand-pollinate flowers when natural pollinator activity is low.
• Identify male flowers (on thin stems with no swelling at the base) and female flowers (with a miniature scalloped fruit visible at the base) and use a soft brush or the tip of the male flower to transfer pollen to the female flower’s center.
• This is essential in the early weeks of the growing season.
• Harvest fruits when they are 3 to 5 inches wide for best flavor and texture.
• Regular picking encourages ongoing production throughout the season.
• For baby pattypans — a premium culinary presentation — harvest at 5 to 7 cm diameter.
• These tiny fruits can be cooked whole on the grill or barbecue and are exceptionally tender and sweet.

Gulf Planting Season

• First window — Warm autumn planting:
• Sow indoors in biodegradable pots: late August through September.
• Transplant outdoors: September through October.
• Expected harvest: October through December.
• Second window — Spring planting:
• Sow indoors: late January through February.
• Transplant outdoors: February through March.
• Expected harvest: March through May.

Culinary Uses

• Patty pan squash has a mild flavor similar to yellow squash.
• Their skin is slightly thicker than other summer squashes and zucchini, but it is edible and quite tasty.
• Its unique scalloped edge shape and small size make some people think it is just a decorative and inedible gourd — but it is a delicious, tender, and uniquely flavored squash.
• The defining culinary advantage of pattypan squash over cylindrical courgettes is its natural suitability for stuffing whole.
• Stuffing pattypan squash with a mixture of grains, vegetables, and cheese makes for a delicious and visually appealing dish.
• It can be grilled, roasted, or sautéed, bringing out its natural sweetness.
• In the Gulf kitchen, pattypan squash slots naturally into any preparation where marrow or courgette is traditionally used — in stuffed vegetable dishes (kousa mahshi using the hollowed-out pattypan as the vessel instead of cylindrical courgette), stews, and baked vegetable plates.
• The flat, wide shape of the pattypan makes it ideal for slicing into generous rounds and roasting with olive oil, garlic, and herbs.
• Baby pattypans of 5 to 7 cm can be grilled whole on the barbecue as a visually spectacular side dish.
• Slice into wedges and sauté with butter, garlic, and fresh herbs for a simple, elegant side.
• The edible flowers can be stuffed with soft cheese and herbs, battered and fried, or scattered fresh over cooked dishes.