Cream and Green Squash

A French pattypan squash listed in the Vilmorin seed catalogue as early as 1856. The fruits look like wavy berets when young but then develop into deeply scalloped hemispherical shapes with variegated creamy yellow and dark green skin. When young they taste like zucchini or artichoke and are best eaten at this stage either boiled, au gratin or stuffed. Later, when they reach the deeply scalloped mature stage, they become quite hard and make beautiful long lasting ornamental squashes. 55-70 days.