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!
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.