
A roasted pumpkin cocktail is somewhat unexpected. Most every pumpkin cocktail you’ll find out there starts with canned pumpkin puree and is typically a sweet drink that is trying to capture the essence of pumpkin pie. I’ve seen some very good examples of that style of pumpkin cocktail, but honestly they’re just a bit too much like a grown-up dessert for my palate.
Still, it’s pumpkin season and I want to be included in all the pumpkin madness out there. This Roasted Pumpkin Cocktail started with my book Savory Cocktails. In the book it’s called Winter Squash Cocktail. I worked with Phoebe Wilson on this drink, she’s co-owner of The Dogwood Cocktail Cabin in Crested Butte, Colorado. I love her culinary take on cocktails and adapted this one to take advantage of the unusual squash-infused vodka she taught me to make. In it, vodka is infused with winter spices and warm roasted squash; creating a drink with deep, earthy sugar and spice flavors. Perfect for the season.
I’ve made this cocktail quite a few times over the past few years. While I was working on the book I typically made this pumpkin cocktail using butternut squash, which was Phoebe’s intention. Butternut squash has a sweet, slightly nutty flavor– often compared to pumpkin. It’s a wonderful choice for this savory cocktail. In fact butternut squash has always been my go-to winter squash. Lately however, kabocha squash has been getting more and more of my attention.
Kabocha, is also known as Japanese pumpkin. It’s a variety of winter squash with a hard, knobby, dark green skin. It has exceptionally sweet, yellow-orange flesh and tastes similar to the other pumpkin flavors you may be used to, only a bit earthier. So for pumpkin season I’ve chosen to adapt my Winter Squash Cocktail using kabocha.
Before you make this wonderful roasted pumpkin cocktail, let me warn you, kabocha squash is tough to cut. But it’s so worth it! Thoroughly wash and dry the exterior of the squash, then place it on a cutting board and get out a large, sturdy knife. Cut the squash right down the center, through the stem end. Rock the knife carefully back and forth to work your way though the middle of the squash. Do be very careful, kabocha is so hard that it’s easy to let the knife get away from you while cutting. I’ve never had an accident, but I can certainly imagine having one, so please be careful. After halving, scoop out the seeds. Place the squash face-down in a shallow baking dish. Bake at 425 degrees F for about 1 hour, or until the skin is blistered and easily pierced with a knife. If in doubt err on the side of more cooking. GREG


I love how this is decidedly NOT dessert, but still a celebration of the pumpkin!
I have never had a pumpkin flavoured cocktail before! Definitely need to get my hands on some squash so I can make the recipe.. this looks delicious!
I like that you aren’t trying to make a liquid pumpkin pie. Not everything needs to be sweet, right?
This is such a great idea! I’ve never infused alcohol with anything cooked before — super intriguing.
Perfect cocktail to toast the season!
Kabocha is one of my favorite winter squashes, along with butter cup and delicata. Love the dense flesh and that earthy flavor you mention. Frankly, I’ve been ignoring all the pumpkin madness. (I guess kale has been kicked to the curb by the food blogging world.) But I couldn’t possibly ignore this cocktail. Lime, lemon, sage. Sounds delightful and perfect for the season. Cheers, D
Greg, thank you for the introduction to the kabocha squash. I’ve seen it in the market, but never picked it up. Love your take on the earthier cocktail. Pinning this beverage for sure. For what it’s worth, there’s a local grower here in the north, who swears butternut squash makes the best pumpkin pie.
Having made this many times now this is one of all time favorite seasonal cocktails and a must make. I did it in mini glasses for a party and it was such a hit!
Looks good Greg! I make a similar infusion but with butternut squash — the roasting definitely helps.
Wow! What a creative idea — love it!
This one was on my list to try this fall!
Good for you getting in on the pumpkin craze! I have WAY too many pumpkin recipes but not one for a pumpkin cocktail. Adding this to my collection to try soon.
I just gave a foodie friend a kabocha pumpkin this morning here @ the office and she wasn’t sure what to do w it.
While a pumpkin curry sounds yummy, I really want to see how this cocktail tastes!
I haven’t made the squash cocktail from your book yet, but this post is a reminder to do so! And make this drink…it screams fall 🙂