The acorn squash, a staple of the Thanksgiving table, may finally be getting its moment in the culinary limelight thanks to this rich and buttery oil by Stony Brook of upstate New York. Roasted seeds of acorn squash from local farms are pressed to produce a surprisingly flavorful oil with the color and subtle flavor of roasted chestnuts. This oil has a delicate flavor that complements soft cheeses, roasted vegetables, fish, and salads. Exceptional in meat marinades, we find it's a delicious and delightful change from walnut or pumpkin seed oil. Just a drizzle of Roasted Acorn Squash Oil adds a warm aroma of toasted nuts and a bold depth of flavor that ends with a surprisingly smooth finish.
Stony Brook creates unrefined vegetable oils made from roasted squash seeds. While this process sounds simple. Stony Brook goes the extra mile to make sure everything is done right. The oils are expeller pressed, which means that the oil is mechanically pressed from the squash seed without added heat or chemicals. Unlike most other commercially available cooking oils (like canola and grapeseed), Stony Brook does not chemically alter the oil as part of the production process. No other oils are added or blended in--each bottle is 100% pure varietal seed oil from local farms.
Seeds are roasted, pressed, lightly filtered, and the oil goes right into the bottle--simple as that. The seeds yield relatively little oil (compared to olive or grapeseed) so the seeds of many squash are needed to produce a single bottle. As a plant-derived oil, Stony Brook Squash Seed Oil is high in unsaturated fat, particularly unrefined omega 6 fatty acid (linoleic acid) and a moderate amount of monounsaturated fat (oleic acid). It has slightly more saturated fat than other seed oils, approximately the same amount as peanut oil—or one-third the saturated fat of butter. The oil is shelf-stable and suitable for cooking at high heat (it has a smoke point of approximately 425 F). Also unique to this oil is the high amount of vitamins A and E relative to other vegetable oils. Stored in a cool dark place, the oils will retain optimal flavor up to six months after opening, or up to one year unopened. So take a break from everyday olive oil and treat your self and your health to Stony Brook's exceptional squash oils.