A flavorful, healthy and local alternative to European olive oil adding unique flavor to everything from roasted vegetables to pasta salad to oatmeal. Our company’s first oil, butternut squash seed oil (BSSO) debuted in the fall of 2008. With the help of food scientists at Cornell University, we discovered a delicious, all-natural oil locked up in squash seed that would otherwise be destined for compost. This oil is released by precise roasting and expeller pressing without the use of chemicals, excessive heat or harsh filtration. This gently processed oil contains no hydrogenated fats, chemical additives, or preservatives.
Ruby Tuesday –
Great to have in the pantry – love it with balsamic vinegar for salads, nutty flavor is nice change up from olive oil or canola.
Robert Aicher –
I made a pan roasted chicken with butternut squash and apples and butter. The recipe also called for 1/4 cup of olive oil and I substituted this Butternut Squash Oil. What a difference in flavor! The combination of the melted butter, the apples and the squash had a depth of flavor that I was shocked by. So, give it a try. Substitute butternut squash oil for olive oil in a chicken recipe of your own – especially if it also calls for butter or apples or butternut squash!