Photo by Melody

PlantFiles: Scallop Squash, Patty Pan Squash, Summer Squash
Cucurbita pepo 'White Bush Scallop'

Family: Cucurbitaceae (koo-ker-bih-TAY-see-ee) (Info)
Genus: Cucurbita (koo-KER-bih-ta) (Info)
Species: pepo (PEP-oh) (Info)
Cultivar: White Bush Scallop

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One vendor has this plant for sale.

15 members have or want this plant for trade.

Scallop (summer)

18-24 in. (45-60 cm)

24-36 in. (60-90 cm)

Days to Maturity:
41 to 50 days

Mature Skin Color:

Less than 1 pound (0.5 kg)


Disease Resistance:
Unknown - Tell us

Seed Type:
Open Pollinated

Other details:
This plant is attractive to bees, butterflies and/or birds
Average Water Needs; Water regularly; do not overwater

Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)

Propagation Methods:
From seed; direct sow after last frost

Seed Collecting:
Allow unblemished fruit to ripen; clean and dry seeds

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There are a total of 8 photos.
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10 positives
No neutrals
No negatives

Gardeners' Notes:

Positive xxx13angel13xxx On Jun 9, 2012, xxx13angel13xxx from Atlantic Beach, SC wrote:

Nice flavor, strong plant and don't seem to be damaged by vine borers. The zucchini beside it has already been attacked.

Positive spaghetina On Apr 9, 2011, spaghetina from San Carlos, CA wrote:

The production on these wasn't overwhelming for me, but it was steady enough, and could have had much more to do with the growing conditions than the plants themselves. Either way, I was cutting these around 4", and they were delicious and sweet, sliced (not peeled) and sauteed.

Positive Archsquash On Feb 13, 2011, Archsquash from Saint Louis, MO wrote:

i remember these white squash growing up in the 1960's -70's readily available in supermarkets but in much larger sizes than people pick them now days. they could be 7 - 10 inches in diameter in the white variety only. we peeled them and sliced them abput an 1/8th inch salted in slices n put on papertowles to release water n patted dry then dipped them in milk, breaded them w/cornmeal and fried til golden. they were delicious and may be the way u might want try them if u find a larger one.

they are virtually unseen in supermarkets in my area since then. will have to grow some.

Positive Dadto10 On Jun 19, 2009, Dadto10 from Gillsville, GA (Zone 7a) wrote:

We have had good luck with this plant so far. Have several hills in a raised hill within a lasagna bed. a gets about 6 hours of sun then filtered shade. Dannlin, thehy are better if picked about three to four inches across, get tough if they get much bigger

Positive dannlin On Jun 3, 2009, dannlin from Tucson, AZ wrote:

I have a yellow neck squash plant that has both yellow neck squash and the scallop squash growing on it. I had never seen the scallop squash before. Has anyone ever had this happen? Have not tried the scallop squash as yet. How big should I let one get? They are currently about 6" across.

Positive Angel_D On Sep 15, 2007, Angel_D from Quincy, IL (Zone 5b) wrote:

All I did was stick a few seeds in the ground around the 4th of July, and I have some nice squash plants now. (I have the "Early White Bush Scallop" version.) I harvested the first squash a few days ago. Sliced it up, slathered it in melted butter, a little salt and pepper, and roasted it on the BBQ grill - it was delicious! The flavor was mild, somewhat sweet, maybe a little nutty. I can't wait for more to mature!

July 2008 - I planted these much earlier this year, in mid-May. The plants are doing well. The University of Illinois extension website recommends picking these squash when they are still immature, only 3-4 inches across. Last year I picked mine when they were much bigger, at least 6 inches across, but they still tasted good. U of I didn't offer a reason for picking when immature, other than the overmature fruits tend to be hard. The "big" fruits I picked last year were tender and delicious.

December 2008 - Okay, the extension people were right. :) The smaller fruits are much tastier than the bigger ones. The ones I grew last year were in much richer soil than the ones I grew this year. The bigger the fruit, the less sweet it is and the more it seemed to acquire a kind of soap-like taste. Of course, the skin gets tougher as well, as it gets bigger. There's no need to remove the skin when the fruits are smaller, in order to cook them.

Cooking is very simple - slice into 1/2 in slices, remove the seeds and stem, slather in melted butter, salt and pepper to taste, and cook in a skillet on medium heat until somewhat browned and lovely. They can get mushy, so be sure to test the texture as you cook so it suits you. You can use thinner slices, which will cook faster, but then you'll probably have to cook more batches (because you'll have that many more slices).

Positive kurtwall On Jul 10, 2006, kurtwall from Clairton, PA (Zone 6a) wrote:

The taste is milder than the yellow straight-neck or crook-neck squash. The habit is spreading, so leave lots of room. I didn't have much luck training C. pepo to grow vertically. Required very little care and striped cucumber beetles left mine alone.

Positive calpsychik On Aug 17, 2004, calpsychik from Santa Cruz, CA wrote:

This was the most tender, flavorful summer squash I've ever had. I'm not a fan of zucchini, but I could eat this variety every day. It's tender even when large. Try slicing it, straight off the vine, and brushing it with garlic olive oil and broil it in the oven. Turn over when the top is brown. (keep an eye on it -- doesn't take long to burn) Luscious!! It grew prolifically and I didn't have any mildew problems.

Positive Jamespayne On Jun 30, 2004, Jamespayne from Sebring, FL (Zone 9b) wrote:

If you like yellow summer squash, this is a great change of pace with the "patty-pan" squash. It has a flavor all of it's own, and when cooked with garlic butter, it really brings out the delicate taste of this variety of squash. Steamed with garlic butter added after cooking makes a wonderful side dish for any family. Easy to grow and prolific producer!

Positive Farmerdill On Dec 22, 2003, Farmerdill from Augusta, GA (Zone 8a) wrote:

This is one of the oldest summer squashes dating back into the 19th century. Easy to grow and relatively prolific, it was a staple in my grandparents time. Typical scallop shaped but pure white. Tender but not as tasty as the yellow crookneck or straightneck.


This plant has been said to grow in the following regions:

Phoenix, Arizona
Arroyo Grande, California
Calistoga, California
Menifee, California
Mountain View Acres, California
Newcastle, California
Oceanside, California
San Carlos, California
Santa Cruz, California
Thousand Oaks, California
Van Nuys, California
Lakeland, Florida
Saint Petersburg, Florida
Sebring, Florida
Augusta, Georgia
Cumming, Georgia
Gillsville, Georgia
Quincy, Illinois
Osawatomie, Kansas
Winthrop, Maine
Pocomoke City, Maryland
Lucedale, Mississippi
Yerington, Nevada
Los Alamos, New Mexico
Charlotte, North Carolina
Laurinburg, North Carolina
Spring Lake, North Carolina
Ashland, Oregon
Prescott, Oregon
Clairton, Pennsylvania
North Myrtle Beach, South Carolina
Abilene, Texas
Austin, Texas
Charlottesville, Virginia
Troy, Virginia
Longview, Washington
Morgantown, West Virginia
Oconomowoc, Wisconsin

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