Bitter Sweet Dumpling?
I just cooked up my Sweet Dumpling squash and was surprised that they had a bitter after-taste. I did get the seeds from a trade, so it is possible that they were crossed, but they certainly didn't look crossed.
Could they be "contaminated by the bitterness gene found in C. pepo gourds"?
What is the general feeling about the flavor of Sweet Dumpling?
Here is a link that might be useful: 'Delicata Zeppelin'