Pumpkin Seed Vinaigrette

1. 1

   Preheat oven to 325 degrees.

2. 2

   Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.

3. 3

   Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan.

4. 4

   Cook over medium heat for 4 to 5 minutes until reduced by a third.

5. 5

   Remove the pan from the heat and whisk in the oil.

6. 6

   Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.

7. 7

   Puree the mixture in a blender for 30 seconds.

8. 8

   Set aside and keep warm.

9. 9

   At serving time, use remaining pumpkin seeds as garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.