Yellow scallop squash, also known as pattypan squash, is a type of summer squash that is small, round, and scalloped in shape.
Yellow scallop squash prefers warm soil temperatures of at least 60°F (16°C) and full sun exposure. It can be grown in a wide range of soil types but prefers well-draining, fertile soil with a pH between 6.0-6.8. The seeds can be sown directly in the garden once the soil has warmed up, or started indoors 2-4 weeks before the last frost date. The germination time for yellow scallop squash seeds is usually 7-14 days.
Yellow scallop squash can be harvested when the fruits are 2-3 inches (5-7 cm) in diameter, or when they are still tender and the skin is easily punctured with a fingernail. The fruits should be picked regularly to encourage more production.
Yellow scallop squash is low in calories and a good source of fiber, vitamin C, potassium, and other important nutrients.
Yellow scallop squash can be cooked in a variety of ways, including sautéing, grilling, baking, or steaming. It can also be eaten raw in salads or used to make pickles.
Yellow scallop squash contains antioxidants, which can help protect against chronic diseases such as cancer and heart disease. It is also a good source of dietary fiber, which can aid in digestion and promote satiety. Additionally, the potassium in yellow scallop squash can help regulate blood pressure and support heart health.