New York Magazine’s Locavore Alternative for Oil
Over a year ago, Chef Jay Lippin’s interest spiked when he discovered another oil which he never used before in his cooking experiences, butternut squash seed oil from Stony Brook WholeHeartedFoods. By drying the locally grown squash, roasting it, expelling the oil, and then bottling each product by hand, the quality of this oil is hard to compare to anything else. Stony Brook WholeHeartedFoods makes small batches of many handcrafted oils, including the very delicate, yet rich butternut squash seed oil.
Chef Jay loves to drizzle this speciality oil on certain dishes as the final touch to bring all the magnificent flavors together. See if you can taste the difference! This week our Fillet of Wild Striped Bass dish accompanied by organic black rice, braised escarole, and honey nut squash incorporates the elegant butternut squash seed oil.
New York Magazine recently described Stony Brook WholeHeartedFoods squash oil as the “Locavore Alternative.”
“We’re not telling you to pour your e.v.o.o. down the drain, but Stony Brook WholeHeartedFoods squash-seed oil presents a tasty local option for drizzling and dressing. Expeller-pressed from the roasted seeds of Finger Lakes-grown winter squash, the oils pray in color and flavor depending on variety, from delicate to butternut. And since the product was envisioned as a way to utilize what had been destined for the scrap heap, it meshes perfectly with the recommended philosophy of chefs like Dan Barber, who swapped it for butter as his wastED pop-up” (New York Magazine).
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