A new addition from upstate New York.
This silky oil is made with butternut squash seeds that are roasted, pressed, filtered and bottled. The first smell is a blast of fall, redolent of toasted pumpkin seeds and roasted nuts. Each bottle is made with the seeds of nearly ten squash, and the oil is intense and rich, which is why I think of it as the foie gras of oils.
Just a drizzle over a salad—nothing else needed—and the dish is transported. It's also outstanding poured on soup, especially if it's made from squash. Try some with avocado, blue cheese and toasted walnuts too.
"...a haunting and hard-to place taste—hints of apricot, chanterelles, a soupcon of peanut butter"
Sara Dickerman, Wall Street Journal