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.

INGREDIENTS:
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

METHOD:
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
Cholesterol	Less than	300 mg	300 mg
Sodium	Less than	2400 mg Preferably 1500	2400 mg Preferably 1500
Total carbohydrate (g)		300 g	375 g
Fibre	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
http://nancyguppy.com/