Butternut squash seed oil adds an intense, nutty flavor to a wide variety of dishes. It can be drizzled over prepared vegetables, meats or seafood, used to dress salads, or used as a dipping oil with hearty whole grain bread.

The toasty flavor of the oil particularly complements vegetable dishes like roasted Brussels sprouts, grilled asparagus, or wilted spinach. It can also be used in recipes where you would use other nut oils, such as sesame or pumpkinseed. The oil has a moderate smoke point, so it can be used in sauteing and stir-frying. Have fun experimenting with your squash seed oil and tell us about it!

• Use as a dipping oil for multigrain breads
• Drizzle over sliced papaya or avocado and sprinkle with sea salt
• Substitute for butter for corn on the cob, mashed potatoes, bread stuffings, and roasted root vegetables
• Add to sautéed green beans, brussel sprouts, or wilted spinach
• Add to cream of cauliflower or squash soup
• Drizzle over grilled sea scallops and fresh greens
• Add to quick breads or muffins for a nutty flavor
• Pour over vanilla icecream and top with roasted pistachios

Special thanks to local chefs who have contributed their recipe ideas. If you have some, pass them along and we'll post them on facebook!

SQUASH SEED OIL VINAIGRETTE
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 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.

STRIPED SEA BASS & CAPERS
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.

MAPLE SQUASH PUREE
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
butternut 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 butternut squash seed oil.