The idea was to move to the Finger Lakes for their cookie company, but after a local farmer approached them with his excess squash seeds, Greg and Kelly’s plans changed. Why not press these seeds--that would otherwise go to waste--and create a Finger Lakes' version of olive oil, an oil that has agricultural roots with a relationship with a farmer doing something that not only tastes great, but turns out to have great nutritional value? Starting out was tough, but now Stony Brook Whole Hearted Foods is the only company in the U.S. producing culinary oil from vegetable seed waste, and one of the only local producers of culinary oils in the northeast.
The non-GMO squash seeds are all locally grown and are never treated with any chemicals or preservatives after being separated from the squash.
The oil is recommended for use in salad dressings, marinades or drizzled as a “finishing” oil over grilled or steamed vegetables, pasta, meats and seafood. The toasty flavor of the oil particularly complements vegetable dishes like roasted Brussels sprouts, grilled asparagus, or wilted spinach. Have fun experimenting with your squash seed oil and tell us about it!