Botanical Name: Cucurbita pepo
Days to Maturity: 55–60 days
Native: North America
Hardiness: Frost-sensitive annual
Plant Dimensions: 2' tall, 3'–4' wide
Variety Information: Flattened, rounded, scalloped squash. Harvested young at 2"–5" as a summer squash. Rind varies from light green to yellow to green stripes on ivory squash (stripes develop over time). Matures in the fall to an ornamental or edible winter squash.
Type: Patty Pan, Bush
When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
Days to Emerge: 5–10 days
Seed Depth: ½"–1"
Seed Spacing: 2–3 seeds per mound
Row Spacing: 3'–4'
Thinning: When 3 leaves , thin to 1 plant per mound
Harvesting: Harvest frequently to increase yield; squash seem to get monstrous overnight. While edible at almost any size, seeds are less developed in young fruit, therefore more tender. Using a knife or clippers, cut squash off including some of the stem. By including stem, the fruit is sealed and less likely to mold or dry out. Harvesting Blossoms: Look for male, non-fruit producing flowers that have long stems and harvest just before use (female flowers have a swollen mini-squash at the base of the flower and shorter stems).