Greg Woodworth and Kelly Coughlin moved their gourmet mail-order bakery, Stony Brook Cookie Company, from Boston to the Finger Lakes region in Geneva, New York. Soon after relocation, the couple was approached by a local farmer about using his butternut squash seeds, which remained from the processing of squash for the farm's ready-to-cook preparation for regional grocery stores.

Working with food scientists from Cornell University at the Food Venture Center, the team worked together to produce an all-natural, 100% expeller pressed butternut squash seed oil. The product debuted in September 2008. It is available in 187 ml and 375 ml bottles, individual or by the case. The non-GMO seeds are roasted in 10-pound batches and pressed with a yield of 20%. The resulting oil is allowed to stand to separate naturally and is then filtered and decanted into retail bottles.