With Halloween behind us and Thanksgiving just a few days away, you’ve most-likely eaten your fill of pumpkin dishes already.
Before I share today’s Pumpkin Geragoor recipe, here’s some background information on Pie Pumpkins versus Carving Pumpkins.
Pie pumpkins are relatively small, round, have a sweeter pulp, and are good for cooking. They can be difficult to cut, so be careful! These are usually found in grocery stores and at farm stands.
Carving pumpkins have a thinner shell, less flesh with stringier pulp, and contain more water than pie pumpkins, but they are easier to cut.
Today’s recipe, Pumpkin Geragoor (or Pumpkin Casserole), comes from my friend Linda K. She and her husband Andy invited Doug and me to their home last week for a pre-Thanksgiving, socially-distanced meal.
Linda, who enjoys cooking from scratch, created this dish using two small, pie pumpkins. She served this with Jajuk and a loaf of homemade bread which tasted like chorag!
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Could we have the home made bread recipe, it sounds yummy. thanks
I will ask Linda after Thanksgiving. :)
Hi Unknown, I have the recipe now, so if you send me your email address via Robyn@TheArmenianKitchen.com, I'll be happy to send it to you. The recipe is too long to post as a comment. Thanks!