Butternut Squash Seed Oil Recipes
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Butternut Squash Seed Oil
The flavor profile is warm, buttery, and a nutty taste reminiscent of cashew or peanut. With a smoke point of 425 F, uses include sautéing, grilling, or roasting vegetables and meats. Also as a flavoring on prepared dishes. The oil’s nutty taste makes great replacement for nuts in baked goods or stuffing for those with nut allergies.
Pressed in the Finger Lakes, NY
The flavor profile is warm, buttery, and a nutty taste reminiscent of cashew or peanut. With a smoke point of 425 F, uses include sautéing, grilling, or roasting vegetables and meats. Also as a flavoring on prepared dishes. The oil’s nutty taste makes great replacement for nuts in baked goods or stuffing for those with nut allergies.
Pressed in the Finger Lakes, NY
Pairings:
Try pairing Butternut Squash Seed Oil with the following for a dynamite salad dressing or marinade:
Try pairing Butternut Squash Seed Oil with the following for a dynamite salad dressing or marinade:
- Cranberry Pear White Balsamic
- Black Mission Fig Dark Balsamic
- Traditional Dark Balsamic
Common Uses:
- Roast or grill asparagus with it and drizzle a little on after
- Drizzle over mashed potatoes instead of butter
- Drizzled over green beans, spinach, carrots, squash, sweet potatoes, avocado
Our Recipes:
Thai Ginger Butternut Squash Soup
(from our cooking demo)
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Ingredients:
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Directions:
Cut top and bottom off butternut squash and use knife to carefully cut remaining skin off. Cut in half and scoop out seeds (save and roast later!). Chop squash into small cubes and dice the onion.
In a large stock pot, saute the diced onion in 2 tbsp olive oil for about 3 minutes or until starting to soften and then add squash. Saute an additional 5 minutes until squash starts to brown.
Add coconut milk, stock, sesame oil and Thai Ginger Citrus seasoning and bring to a simmer. Simmer about 20 minutes until soft and then using a blender or hand blender puree until smooth.
Serve warm with a sprinkle of Butternut Squash Oil or make ahead to reheat for a fast meal addition.
Enjoy!
Cut top and bottom off butternut squash and use knife to carefully cut remaining skin off. Cut in half and scoop out seeds (save and roast later!). Chop squash into small cubes and dice the onion.
In a large stock pot, saute the diced onion in 2 tbsp olive oil for about 3 minutes or until starting to soften and then add squash. Saute an additional 5 minutes until squash starts to brown.
Add coconut milk, stock, sesame oil and Thai Ginger Citrus seasoning and bring to a simmer. Simmer about 20 minutes until soft and then using a blender or hand blender puree until smooth.
Serve warm with a sprinkle of Butternut Squash Oil or make ahead to reheat for a fast meal addition.
Enjoy!
Goat Cheese Crostini W/pumpkin Seeds
Ingredients:
1 sesame ficelle or thin baguette, sliced into rounds
4 Tbsp MOV Butternut Squash Seed Oil
4 oz herb goat cheese
1/4 cup MOV roasted Pumpkin Seeds (Pepitas)
Ingredients:
1 sesame ficelle or thin baguette, sliced into rounds
4 Tbsp MOV Butternut Squash Seed Oil
4 oz herb goat cheese
1/4 cup MOV roasted Pumpkin Seeds (Pepitas)
Directions:
Preheat oven to 375 degrees F. Brush ficelle slices with 1/2 of 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 drizzle with remaining butternut squash seed oil.
Serves 8 - 10.
Enjoy!!
Preheat oven to 375 degrees F. Brush ficelle slices with 1/2 of 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 drizzle with remaining butternut squash seed oil.
Serves 8 - 10.
Enjoy!!
SALAD OF FIELD GREENS, GORGONZOLA,
PEAR & TOASTED WALNUT
PEAR & TOASTED WALNUT
Ingredients:
5 ounces pre-washed 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 MOV Butternut Squash Seed Oil
3 Tbsp MOV Extra Virgin Olive Oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste
5 ounces pre-washed 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 MOV Butternut Squash Seed Oil
3 Tbsp MOV Extra Virgin Olive Oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste
Directions:
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.
Enjoy!!!!
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.
Enjoy!!!!
Braised Red Cabbage with Cinnamon-Pear Balsamic
(From one of our cooking demos)
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Ingredients:
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Directions:
Cut Cabbage into ¼s and cut out the core. Slice into ⅛ x 2 strips. Place oil in a large saucepan and turn to medium heat. Place cabbage, onions, garlic, salt and pepper into saucepan and simmer until cabbage is soft, approximately 15 minutes. Add the balsamic vinegar, cover and simmer on low heat for 20-30 minutes. Taste for seasonings. Place in a warm serving bowl. Yields 4 - 3 oz. portions.
Enjoy!!!
Cut Cabbage into ¼s and cut out the core. Slice into ⅛ x 2 strips. Place oil in a large saucepan and turn to medium heat. Place cabbage, onions, garlic, salt and pepper into saucepan and simmer until cabbage is soft, approximately 15 minutes. Add the balsamic vinegar, cover and simmer on low heat for 20-30 minutes. Taste for seasonings. Place in a warm serving bowl. Yields 4 - 3 oz. portions.
Enjoy!!!
Potatoes Anna
(from one of our cooking demos)
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Ingredients:
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Directions:
Wash Potatoes and slice to the size of chips. Heat 10 in saute pan, pour 1 tbsp of Butternut Squash Seed oil and layer the chips around the bottom of the pan. Reduce heat and allow the bottom layer to crisp for 4-5 minutes. Do not disturb the layers. Turn off heat, cover pan, and let sit for 15 minutes. Uncover potatoes and sprinkle top with the Parmesan cheese. Turn on oven broiler and place pan in oven. Monitor the cooking and remove pan when the top layer of potatoes have turned golden brown. Drizzle remaining oil over the top of the potatoes. Carefully invert pan on a serving dish. The potatoes should easily fall out of pan and keep their shape. Sprinkle top with Parsley, salt and pepper to taste.
Enjoy!!!
Wash Potatoes and slice to the size of chips. Heat 10 in saute pan, pour 1 tbsp of Butternut Squash Seed oil and layer the chips around the bottom of the pan. Reduce heat and allow the bottom layer to crisp for 4-5 minutes. Do not disturb the layers. Turn off heat, cover pan, and let sit for 15 minutes. Uncover potatoes and sprinkle top with the Parmesan cheese. Turn on oven broiler and place pan in oven. Monitor the cooking and remove pan when the top layer of potatoes have turned golden brown. Drizzle remaining oil over the top of the potatoes. Carefully invert pan on a serving dish. The potatoes should easily fall out of pan and keep their shape. Sprinkle top with Parsley, salt and pepper to taste.
Enjoy!!!