Winter squashes--butternut, acorn, delicata, and buttercup--are a staple at fall and winter dinner tables in the Northeastern US. Traditionally, the squash seeds are a slippery, stringy nuisance to the home cook. But in actuality they are a hidden gem of nutrition and flavor!

Our oils are pressed from squash seeds locally grown right here in upstate NY, in the next county over from our production kitchen. The farmer separates the seeds from his squash in order to prepare and package fresh cut squash for supermarkets. The seeds are non-GMO and are not treated with any chemicals or preservatives after being separated from the squash.

The seeds are a green product, in more ways than one! For years, the seed was destined for the compost pile...until someone had the idea to put this "waste product" to productive use. The farmer approached the helpful folks at the Food Venture Center at Cornell University for ideas...and voila, the concept of producing oil from seed waste was created. To our knowledge, we are the only company in the U.S. producing culinary oil from vegetable seed waste, and one of the only local producers of culinary oils in the northeast.

The seeds are frozen immediately after separation, so no preservatives or chemical additives are used in the process.

Immediately before pressing, the seeds are carefully roasted to bring out the seed's subtle flavors and improve shelf stability of the oil. The seeds of more than 10 squash are used in producing one 187 mL bottle of oil.