Stony Brook WholeHeartedFoods Stony Brook Oils is on Facebook Stony Brook WholeHeartedFoods is on Twitter
Squash Oil Recipes


Questions about how to use or store your squash seed oil? Check out our How To Use. Also see our Serving Ideas.
Special thanks to local chefs who have contributed their recipes. If you have some, pass them along and we'll post them on Facebook!



Stony Brook's squash seed and pumpkin seed oils

For a full description of each oil, visit our product page.

Butternut squash seed oil

Delicata squash seed oil

Roasted pumpkin seed oil

Acorn squash seed oil

Kabocha squash seed oil


1 sesame ficelle or thin baguette, sliced into rounds
2 Tbsp butternut squash seed oil
4 oz herb goat cheese
1/4 cup roasted roasted salted pumpkin seeds (pepitas)
Delicata squash seed oil for drizzling

Preheat oven to 375 degrees F. Brush ficelle slices with butternut squash seed oil and place on baking pan. Bake in preheated oven for 6 minutes or until lightly toasted. Remove from oven and allow to cool. In small mixing bowl, gently stir goat cheese with spoon to make spreadable. Immediately before serving, spread ficelle slices with generous amount of goat cheese. Sprinkle with toasted pumpkin seeds and a drizzle of delicata squash seed oil.

Serves 8 - 10.

Goat cheese crostini with delicata squash oil and pumpin seeds


5 ounces prewashed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved

Vinaigrette (makes 1/2 cup)
3 Tbsp pumpkin seed oil
3 Tbsp extra virgin olive oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste

Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.

In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.

Serves 8.

salad with squash oil


2 ripe bananas, peeled and cut into quarters
1/2 stick of butter
1/2 cup light brown sugar, packed tightly
4 Tbsp squash seed oil
1/4 cup dark rum (optional)
1 quart pistachio or french vanilla ice cream
Ground cinnamon for garnish

Melt butter in large skillet over medium heat. Add oil. Stir in brown sugar until dissolved. When mixture bubbles slightly on edges, add banana slices and baste fruit in pan, about 30 seconds. Add rum if desired - use caution before adding rum, step away from stove as the pan may flame.

Place one scoop of ice cream on each dessert plate. Add banana slices and pour sauce over ice cream and bananas. Sprinkle with cinnamon for garnish.

Serves 4.

ice cream with butternut squash oil


3 Tablespoons squash seed oil
8 oz of shitake mushrooms, sliced
2 medium onions, chopped
2 cloves garlic, chopped
3 ribs of celery finely diced
2 medium carrots finely diced
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
2 Tablespoons butter
4 cups chicken stock
16 oz stuffing croutons (preferably unseasoned)
1 medium apple, cored and diced
Salt and pepper to taste

Preheat oven to 350 degrees F. In braising pan, heat squash seed oil on medium high. Add mushrooms; cook about 5 minutes, until moisture is reduced and mushrooms are slightly browned. Add celery, carrot, onion and garlic; cook, stirring 5 to 8 minutes or until lightly browned. Add herbs, cook 1 minute. Add butter and stock; bring to a simmer. Turn off heat.

Combine croutons and apple; gradually add to mixture in braising pan, stirring gently. Season to taste with salt and pepper. Bake in greased 9 x 13 roasting pan on center rack of oven 30-35 minutes, or until stuffing is nicely browned and cooked through. Sprinkle with salt, pepper, and drizzle with squash seed oil to taste before serving.

Serves 8.

stuffing with squash seed oil

6 slices uncured bacon, cut in 1-inch pieces
2 lbs Brussels sprouts, trimmed, halved
3 Tablespoons squash seed oil
Salt and pepper to taste

Preheat oven to 375 degrees F. Heat large ovenproof skillet on medium high. Add bacon; cook, turning occasionally, until crisp, 5 minutes. Remove from pan; place on paper towel and set aside. Drain drippings from pan.

Add Brussels sprouts to skillet and toss with squash seed oil; season to taste with salt and pepper. Roast in oven about 30 minutes until sprouts are browned.

Remove from oven; stir in cooked bacon. Return to oven about 10 minutes.

Serves 8.

brussels sprouts with squash seed oil


3/4 cup white sugar
1 Tablespoons vegetable oil or melted butter
3 Tablespoons butternut squash seed oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup semisweet chocolate chips

Preheat the oven to 400 degrees F. Grease and flour muffin pan. Mix sugar, oil, eggs. Add pumpkin and water to mixture.

In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.

Fill muffin cups 2/3 full with batter using an ice cream scoop. Bake in preheated oven for 20 to 25 minutes. Let muffins cool in pan for 5 minutes, then flip out onto wire rack and cool for 10 minutes before serving.

Makes 12 muffins.

pumpkin muffins with squash seed oil

Chef Noah Sheetz, Governor’s Mansion, Albany NY

2 springs parsley, chopped
3 T balsamic vinegar
1 t Dijon mustard
10 capers, rinsed
½ cup + 2 T butternut squash seed oil
1 large clove garlic, minced
4 six ounce fillets of boneless skinless striped bass
Salt and pepper to taste

In a small bowl, whisk together parsley, vinegar, mustard, capers, and ½ cup oil. Season to taste with salt and pepper.

Rub bass fillets with 2 tablespoons of butternut squash seed oil and minced garlic.  Season with salt and pepper.  Bake fillets in 400-degree oven for 7 to 10 minutes until they are cooked through.  Pour the sauce over cooked fillets.
Serves 6.

Gourmet Executive Food Editor Kemp Minfie, as modified by Ruth Reichl in GourmetWeekly

5 lb butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups)
2 cups water
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoon unsalted butter, in pieces
1/2 teaspoon black pepper
acorn squash seed oil

Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander. Purée squash, syrup, oil and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt. Before serving drizzle with acorn squash seed oil.

Squash soup with ACSO

Chef Sam Izzo, Simply Red Bistro, Ovid NY

1 t ginger root, peeled and grated
1clove of garlic, chopped fine
1 t brown sugar
1 t soy sauce
¼ t black pepper
1 t Dijon mustard
1/4 cup blended olive and canola oil
1/4 cup butternut squash seed oil

Place ginger, garlic, brown sugar, soy sauce, black pepper and Dijon mustard in a metal mixing bowl slowly whisk in the two oils. Placing a damp towel under the bowl will stop it from spinning around too much. Whisk the two oils until they are thoroughly mixed in. Toss with greens and roasted pistachios. Serves 4.

squash oil salad dressing


Contact Us      How to Order     Site Map      Terms & Conditions