Pumpkin & Squash Oil Recipes

Ingredients:

1 bunch kale
1 T butternut squash seed oil
1 t salt

1. Preheat oven to 350 degrees (175 degrees C). Line a cookie sheet with parchment paper.
2. Drizzle kale with butternut squash seed oil and sprinkle with salt
3. Bake until edges are slightly brown, 10 to 15 minutes.
4. Transfer to a cooling rack to cool completely.

These are best when eaten within 24 hours, but will last up to 3 days when stored in an airtight container at room temperature.

For different chip flavors, try tossing in 1 teaspoon of soy sauce and sesame seeds, or 2 teaspoons of parmesan cheese before baking.

In a small bowl, whisk together ingredients:

1/4 cup butternut squash seed oil (BSSO)
1/2 cup virgin olive oil
3 T balsamic vinegar
2 t Dijon mustard
1/2 clove garlic, minced
1/2 t salt
1/4 t ground pepper

Drizzle over salad greens or use as a marinade for fish or chicken.

Ingredients:

2 T butternut squash seed oil
1 t kosher salt
1/4 t red pepper flakes (to taste)
1 medium cauliflower, cut into bite sized florets

1. Preheat oven to 450 degrees (230 degrees C).
2. In large bowl combine oil, salt, red pepper flakes.
3. Add cauliflower and toss to coat.
4. Place cauliflower on cookie sheet or shallow baking pan and roast for 30 to 40 minutes or until florets are browned. Turn cookie sheet and stir once after approximately 15 minutes to ensure even browning. Serve hot, and leftovers are great cold, added to a salad or hummus.

Ingredients:

2 T butternut squash seed oil
1/2 pint strawberries, destemmed and cut into quarters
1/2 pint ricotta cheese, part skim
basil leaves, torn in half for garnish
1 loaf of french bread or baguette, cut into 1/2 slices

1. Preheat your grill or broiler
2. Brush butternut squash seed oil over bread to coat
3. Place bread in broiler or on grill until browned, about 5 minutes
4. Remove bread from oven, allow to cool. Spread with ricotta cheese and top with strawberries and basil for garnish.