Pumpkin Seed Vinaigrette

• 1 cup shelled pumpkin seeds, raw
• 4 tablespoons pumpkin puree, fresh or canned, without sugar
• 1/4 teaspoon minced garlic
• 1/2 teaspoon turmeric
• 1/2 cup plus 2 tablespoons apple cider vinegar
• 1/2 cup safflower, walnut, peanut or olive oil
• Salt and freshly ground black pepper to taste

1. Preheat oven to 325 degrees.
2. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
3. Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan.
4. Cook over medium heat for 4 to 5 minutes until reduced by a third.
5. Remove the pan from the heat and whisk in the oil.
6. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
7. Puree the mixture in a blender for 30 seconds.
8. Set aside and keep warm.
9. At serving time, use remaining pumpkin seeds as garnish.

pumpkin seeds, pumpkin puree, garlic, turmeric, apple cider vinegar, safflower, salt

Taken from cooking.nytimes.com/recipes/3060 (may not work)