Good Eats: Sautéing, grilling, or roasting vegetables and meats, or as a flavoring oil on prepared dishes. Smoke point of 425 F.
Perfect Pairs: Traditional, Raspberry, or Fig Balsamic.
Butternut squash is a master of disguises: in Australia, it's considered (and called) a butternut pumpkin, and used like a pumpkin. Botanically speaking, it's actually a fruit. And butternut squash is used here like a vegetable (we roast, toast, grill, puree, and mash it in everything from casseroles and soups to breads and muffins).
Same goes for our Butternut Squash Seed Oil: made with butternut squash seeds that are roasted, pressed, filtered and bottled, this versatile oil is a great addition to all kinds of dishes, from popcorn to soup, from grilled meats and fish to roasted vegetables and polenta. Golden and nutty, with a buttery cashew-peanut taste, Butternut Squash Seed Oil is high in healthy mono- and polyunsaturated fats.
With a relatively high 425F smoke point (similar to peanut oil), Butternut Squash Seed Oil is suitable for marinades and grilling, roasting, baking and sautéing. (Frying with Butternut Squash Seed Oil is not recommended, however).
Pair Butternut Squash Seed Oil with flavors of autumn: with Cinnamon Pear, Red Apple, or Fig Balsamic Vinegars; on roasted Brussels sprouts and cauliflower; as a finishing touch for squash soup, risotto and polenta, or hearty winter stews. Makes a delicious alternative to olive oil or butter on your popcorn, potatoes, and a fabulous dipping oil for artisanal breads.