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 the perfect 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.
Although the recipe calls for any Pumpkin Ale, we used Master of Pumpkins from Hershey, PA’s Tröegs Independent Brewing, a 7.5% ABV seasonal release that’s legend in the Mid-Atlantic.
And the beer’s subtle cinnamon, clove, ginger and nutmeg spicing really inform Chef Laurent Aubel’s “perfect for fall” recipe…
So let’s do this!
Roasted Pumpkin with Pumpkin Ale
- 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
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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(Image credits: Beer Institute)