Squash Summer Scallop Yellow Bush produces flat, round yellow fruit with scalloped edges and a distinctive flying-saucer shape. Also called pattypan squash, these flavorful summer squash grow on bush-type plants and are especially appealing when harvested young and tender. Picture a basket of sunny yellow squash headed straight from your garden to a skillet, roasting pan, or stuffed-squash supper. Each packet contains 100 non-GMO heirloom seeds.

Germination Rate: 92%. Test Date: 2/26. TLM.

Texas Minimum Germination Rate: 75%

Why Choose Scallop Yellow Bush Squash?

• Distinctive Pattypan Shape: Flat, round fruit with scalloped rims adds visual interest to garden harvests and meals.
• Yellow Fruit: Bright squash brings cheerful color to fresh vegetable dishes and roasting trays.
• Bush-Type Growth: A bush habit keeps production centered around the plant rather than on long trailing vines, while still requiring room for broad leaves.
• Versatile in the Kitchen: Harvest young for sautéing, grilling, or roasting; larger sound fruit can be hollowed and stuffed.
• Heirloom and Open-Pollinated: Grow a traditional non-GMO variety. Seed saving requires mature fruit and suitable isolation from compatible squash varieties.

Planting Tips for Success

• Timing: Sow after frost danger has passed and soil has warmed. This is a warm-season crop; use local planting guidance rather than a fixed calendar date.
• Sunlight: Choose full sun with at least 6–8 hours of direct light daily.
• Soil: Use fertile, well-drained soil amended with finished compost. Avoid low spots that remain saturated.
• Sowing: Plant seeds about 1 inch deep. Direct sow when possible, or transplant young seedlings carefully without disturbing the roots.
• Spacing: Allow roughly 24–36 inches between plants, adjusting for your bed layout and local recommendations. Leave room to walk, harvest, and maintain airflow.
• Watering: Keep moisture consistent, especially during flowering and fruit development. Water at soil level and mulch around established plants without covering the crown.
• Fertilizing: Follow soil-test recommendations and feed moderately. Excess nitrogen can encourage foliage at the expense of fruit.
• Support and Pollination: Bush plants generally do not need a trellis. Give leaves space and allow pollinators access to flowers; early male flowers may appear before female flowers.
• Harvesting: Check plants frequently and cut fruit from the stem while young, tender, and easy to pierce. Regular harvest keeps oversized fruit from accumulating.
• Garden Care: Monitor for squash pests and leaf disease. Remove badly damaged material and follow locally appropriate pest-management guidance.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasted: Cut into evenly sized wedges and roast with oil and seasonings until tender with golden edges.
• Sautéed: Cook slices briefly in a hot skillet with garlic and herbs for a quick garden side dish.
• Grilled: Slice thick enough to hold together, brush with oil, and grill until lightly marked and tender.
• Stuffed: Hollow larger tender squash and bake with a cooked grain, vegetable, or protein filling until heated through.
• Fresh: Thinly slice young, tender fruit into salads or vegetable platters after washing.

Order Scallop Yellow Bush Squash Seeds Today

Grow sunny yellow pattypan squash for fresh garden meals, from quick skillet sides to flavorful stuffed squash.

Nutritional Information

• Harvested Squash, Not Planting Seeds: Food information applies to the edible fruit harvested from the plants, not the seed packet contents.
• Serving Context: A practical reference serving is 1 cup of sliced harvested squash; portion weight varies with slicing and preparation.
• Verified Nutrient Values: A variety-specific nutrient analysis and % Daily Value breakdown are not available in this listing.
• Preparation Matters: Oil, cheese, sauces, and fillings change the nutritional content of the finished dish.

No variety-specific nutrient quantities are claimed. Nutritional content varies with growing conditions, portion size, and preparation.

Important Disclosures

• Variety Disclaimer: Fruit size, harvest timing, productivity, and flavor vary with growing conditions. Harvest young for tender skin and small, immature seeds.
• Seed Storage: Keep unused seeds cool, dry, sealed, and protected from sunlight, heat, and moisture.
• Planting Zones: Grow as a warm-season annual where the frost-free season allows. Use local frost dates and soil temperatures to choose planting dates.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic-Parmesan Roasted Yellow Pattypan Squash

Use young, harvested Scallop Yellow Bush squash for a tender side dish with golden edges. The planting seeds in this packet are not recipe ingredients. Serves 4. Preparation: 10 minutes. Cooking: 20–25 minutes.

Ingredients

• 1 1/2 pounds young yellow pattypan squash, washed and dried
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, finely minced
• 1/3 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Heat the oven to 425°F. Lightly oil a large rimmed baking sheet, or line it with parchment rated for that temperature.
2. Trim the squash stems and blossom ends. Cut small squash into halves or quarters and larger tender squash into wedges about 3/4 inch thick. Keep pieces similar in size.
3. Toss the squash with 1 1/2 tablespoons olive oil, salt, and pepper. Spread in one layer with cut sides against the pan and space between pieces.
4. Roast for 15 minutes. Mix the garlic with the remaining 1/2 tablespoon oil, then toss with the squash. Sprinkle with Parmesan.
5. Roast another 5–10 minutes, until the squash is fork-tender and the cheese is lightly golden. Check early to avoid scorching the garlic.
6. Scatter with parsley and serve warm.

Serving and Storage

Serve with grilled dishes, beans, or cooked grains. Parmesan contains milk; omit it for a dairy-free version and adjust seasoning to taste. Refrigerate leftovers within 2 hours in a covered container, use within 3–4 days, and reheat to 165°F before serving.