Pumpkin Geragoor, a Pumpkin Casserole recipe

Name: Pumpkin Geragoor
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 small pie pumpkins; 1 ½ lb ground beef (uncooked); ½ medium onion (coarsely chopped); 1 cup fine (#1) bulgur (uncooked); 2 cups water (beef broth may be substituted); ground cinnamon, salt and pepper (to taste); ½ cup chopped pecans (walnuts may be substituted); drizzle of honey (optional); 2 ½ tbsp butter (cut into small pieces)

2 years ago

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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!

Pumpkin Geragoor

A great savory casserole that uses pie pumpkins.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings servings

Ingredients

2 small pie pumpkins
1 ½ lb ground beef uncooked
½ medium onion coarsely chopped
1 cup fine (#1) bulgur uncooked
2 cups water beef broth may be substituted
ground cinnamon, salt and pepper to taste
½ cup chopped pecans walnuts may be substituted
drizzle of honey optional
2 ½ tbsp butter cut into small pieces

Instructions

Carefully cut pumpkins in half. Place 2 pumpkin halves on a microwave-safe plate and cook on high power for 8 minutes, or until soft-enough to work with. You will have to do this in 2 batches. Allow pumpkin to cool.
Remove the seeds and stringy innards. (Note: you can save the seeds to roast later.)
Scoop out the pumpkin pulp and place in a large mixing bowl. Add the remaining ingredients – except for the butter. Mix until combined.
Preheat oven to 350°F. Lightly grease a 9”x13” casserole dish.
Place the pumpkin mixture evenly in the casserole dish. Dot the top with little pieces of butter. Cover with foil.
Bake in the preheated oven for 45 minutes – 1 hour.

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View Comments

Unknown says:

November 21, 2020 at 5:00 pm

Could we have the home made bread recipe, it sounds yummy. thanks

Robyn Kalajian says:

November 23, 2020 at 9:52 pm

I will ask Linda after Thanksgiving. :)
Robyn Kalajian says:

December 4, 2020 at 8:49 pm

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!