9 Things You Should know about Butternut Squash Seed Oil

Carol had been so excited about the arrival of Stony Brook Butternut Squash Seed Oil, that when if finally arrived, I just had to find out more about it. I spoke to Greg Woodworth yesterday about what makes it so special, and did a taste test earlier in the week. Here are some of the key points:

1. It’s made from the seeds of squash that are cut up to be sent to supermarkets, which previously were just being thrown out. Now they get turned into oil. Hooray for sustainability!
2. The squash is all grown in upstate New York. Isn’t it great to have a locally-made alternative to olive oil?
3. It’s great for dunking breads, especially whole grain loaves.
4. Ditto for raw veggies—I had it with some snow peas, and it was fantastic.
5. It’s probably the only butternut squash seed oil in existence.
6. While they intend it as a finishing oil, it has a high burn point, so it’s totally suitable for cooking with.
7. Drizzle it over just about anything off the grill: chicken, asparagus, beef, tomatoes, onions. (My next experiment with it: grilled scallops, sea salt, a shpritz of lime, and a drizzle of oil. Can’t wait!)
8. As far as oils go, it’s very healthy. Check out their website for more details on that.
9. Drizzle a little bit of it over watermelon. Seriously, just do it. Trust me.

 
Bill Shube
Shubie’s Food and Wine Guy