Cooking With Beer – Baked Harvest Pumpkin Made With Imperial Pumpkin Ale

(Courtesy Beer Institute)

Festive foods take on new meaning when made with serious beer. And now that we’ve entered pumpkin season this autumn dish will impress, especially when it’s made with a hefty Imperial Pumpkin Ale.

This recipe, which comes our way from the Beer Institute, a national trade organization that advocates for big and small brewers, was created for them by Chef Laurent Aubel. And although the recipe calls for any Pumpkin Ale, we used a renowned Imperial Pumpkin from Seattle-based Elysian Brewing, a brewery that famous for its roster of pumpkin beers.

Aggressively unfiltered and stoked to the max with pumpkin, Elysian’s Great Pumpkin is a massive 8.4% exercise in “doubling down” which created an original style that’s now widely duplicated.

This seasonal ale’s massive pumpkin character really informs Chef Laurent Aubel’s “perfect for fall” recipe…

So let’s do this!

Oven Roasted Pumpkin with Pumpkin Ale

Ingredients

2 lb. pumpkin, peeled and cut into 1-inch cubes
2 Tbsp. extra virgin olive oil
½ tsp. ground coriander
1 Tbsp. lemon juice
½ tsp. dried thyme
½ tsp. ground fennel
1 Tbsp. rice vinegar
1 Tbsp. honey
½ cup pumpkin ale
Pinch of smoked paprika
1 tsp. salt
1 tsp. freshly ground black pepper
1-2 cloves garlic, diced
1 shallot, diced
Fresh cilantro
2 Tbsp. pomegranate seeds

Directions

Preheat oven to 375 degrees F.

In a medium bowl add olive oil, lemon, rice vinegar, pumpkin ale, honey, shallots, garlic, and spices (ground coriander, thyme, fennel, and smoked paprika).

Whisk together for one minute.

Place cubes of pumpkin onto a foil lined baking pan. Pour mixture over pumpkin, turning until they are evenly coated.

Cover with aluminum foil and roast in the preheated oven until the pumpkin is tender and lightly browned, 30-40 minutes.

Transfer pumpkin to a shallow plate, adding pomegranate seeds and fresh cilantro.

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