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Pumpkin seed oils and squash oils by Stony Brook - expeller pressed, cold pressed healthy oils


Each bottle of butternut squash seed oil contains the seeds from 11 squash
All seeds used in our products are sourced locally



Stony Brook WholeHeartedFoods creates unrefined vegetable oils made from roasted varietal squash seeds. Each oil varies in color and flavor profile depending on the variety of squash, with colors ranging from dark emerald green (pumpkin) to a rich golden hue (butternut). The flavor profiles are equally varied, ranging from mild umami flavors to the more pronounced taste of roasted peanuts or hazelnuts.

For a full description of each oil, review our products.
For information on our non-GMO domestic seed sources, see About the Seed.
Questions about how to use or store your squash seed oil? Check out our How To's.

Stony Brook Oils: Fresh-Flavored and Locally Sourced on Vimeo.

Cold pressed expeller pressed healthy seed oils in New YorkCurrently Stony Brook is roasting and pressing the seeds of pumpkin, butternut squash, sunflower, and flax. The oils are expeller pressed, which means that the oil is mechanically pressed from the squash seed without excessive heat or chemicals. Unlike most other commercially available cooking oils (like canola and grapeseed), Stony Brook does not chemically alter the oil as part of the production process. No other oils are added or blended in--each bottle is 100% pure varietal seed oil.

How is squash seed oil made?
Squash and pumpkin seeds are separated from the flesh, then roasted, pressed, lightly filtered, and the oil goes right into the bottle--simple as that. The seeds yield relatively little oil (compared to other oils like olive or peanut) so the seeds of many squash are needed to produce a single bottle.

As a plant-derived oil, squash seed oil is high in unsaturated fat, particularly unrefined omega 6 fatty acid (linoleic acid) and a moderate amount of omega 9 fatty acid (oleic acid) or monounsaturated fat. Pumpkin seed oil also contains omega 3 fatty acids, which are generally lacking in the American diet. The type of fats varies depending on the seed variety: butternut squash seed oil has about the same amount of saturated fat as peanut oil—or one-third the saturated fat of butter. Pumpkin seed oil contains the least saturated fat and most omega-3 fat of all of our varieties. All of our squash seed oils have a higher amount of vitamins A and E and carotenoids relative to other commonly used vegetable oils like canola, grapeseed or olive oil.

The amount of saturated fat determines the suitability for cooking: higher saturated fat generally means a more stable oil with a higher smoke point. Butternut squash seed oil is suitable for cooking at medium high heat, or about 425 F. Acorn, delicata and kabocha oils have a slightly lower smoke point of 375 F. Pumpkin seed oil is similar to fine extra virgin olive oil, in that it should not be heated but drizzled on food before serving.



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