Flying saucer squash is of the species, Cucurbita pepo, along with other squashes, gourds and pumpkins. There are essentially three types of squash: constricted neck, zucchini and winter. Flying saucer is the given name to a scallopini variety. It is a highly productive hybrid summer variety and zucchini type squash.

As its name suggests, flying saucer squash has a shape that does resemble a U.F.O. It is abstract, flattened and scalloped with different tones of variegated green and yellow from blossom end to stem end. Its flesh is crisp yet cottony with a moist seed cavity. Its flavor is sweet, nutty and savory with peppered undertones. Younger summer squash is chosen over mature squash as their seeds are barely developed and the flesh has a higher moisture content while mature squash’s skin becomes drier and thicker and its flavor can decline, even become bitter. In addition to the fruit of the plant, the leaves and the flower (blossoms) are also edible.

Serving Ideas

Prepare like any summer squash: bake, roast, grill, grate, sauté or braise. Coloring will remain if not overcooked. Pair with eggs, fresh herbs, cheeses, garlic, tomatoes, poultry and seafood. Keep refrigerated until ready to use.

Geography/History

Squashes are of New World origin, their importance as a crop evolving during the pre-Colombia era in the Americas. Summer zucchini varieties, however saw much of their development in Italy, generations after their introduction from the New World, which can attribute to zucchini’s placement within Italy’s culinary history. Dubbed garden overachievers, summer squash varieties are considered easy to grow, thriving in full sun, warm weather and rich moist organic soil. Flying saucer squash is disease resistant and one crop will bear at least two to three abundant harvests of fruit per season. Flying saucer’s color expressions are temperature sensitive. Those grown in extreme heat will have less yellow and more green coloring.

Seasons/Availability

Flying saucer squash are available July to October.