Thursday, October 30, 2014

Pumpkin Vinaigrette

Here's a simple and tasty vinaigrette that comes together quickly.  Maple and  balsamic are always a winning combination and adding the pumpkin puree gives it an autumn kick. The vinaigrette also makes a good marinade for pike, pickerel, chicken etc.  The recipe made approximately one cup (250 ml).

Click this link to go to a printable recipe.

¼ cup Pumpkin, puree (from fresh or canned) - 60 ml
¼ cup Balsamic vinegar - 60 ml
1 Garlic, clove, minced finely
1 Tbsp Maple syrup - 15 ml
¼ tsp Sea salt - 1.25 ml
¼ tsp Black pepper, freshly ground -1.25 ml
1/3 cup Olive oil, extra virgin, cold pressed - 75 ml

1.  Mince garlic finely.  
2.  Add garlic and rest of ingredients  to a glass jar.  Cover with lid and shake.

To make your own pumpkin puree you can peel it and cut it in cubes and boil until tender.

OR you can bake your pumpkin or squash until very soft.  Either way you will have to use a blender or food processor to create the puree.  Mashing might work but it may not create a fine enough texture.

Dry some of the seed to plant in next year's garden.

Nutrition Facts (per 1 Tbsp/15 ml): 50 calories, 5 g fat, .5 g saturated fat, 0 mg cholesterol, 40 mg sodium, 2 g carbohydrate, 0 g fibre, 2 g sugar, 0 g protein. % Daily Values: 0% calcium and iron, 20% vitamin A, 0% vitamin C.
2000 Calories
2500 Calories
Total Fat (g)
Less than
65 g
80 g
Saturated fat (g)
Less than
20 g
25 g
Less than
300 mg
300 mg
Less than
2400 mg
Preferably 1500
2400 mg
Preferably 1500
Total carbohydrate (g)
300 g
375 g
At least
25 g
30 g

%Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending on your calorie needs.  Calories per gram:  Fat 9, carbohydrate 4 and protein 4

Yours in good taste,
© Nancy Guppy, RD, MHSc

1 comment:

Anonymous said...

Hi Nancy,

This vinaigrette turned out really great - i can always rely on you for awesome recipes! Thanks again,

Erin (your Chapman's Landing Rd neighbour)