BUTTERNUT SQUASH SEED OIL

From butternut squash grown right here in CNY! The non-GMO seeds are mechanically pressed without added heat or chemicals. No other oils or preservatives are added or blended in, so eash bottle contains 100% pure butternut squash seed oil. It is high in Vitamins A and E relative to other vegetable oils; it is also a good source of unrefined Omega 6 Fatty Acid. The seeds of more than 10 squash are needed to produce a 200 ml bottle.

Use as dipping for multigrain breads; drizzle of sliced papaya or avocado with a sprinkle of sea salt; substitute for butter in mashed potatoes, bread stuffings, or for corn on the cob; add to sauteed green beans, brussels sprouts, or wilted spinach; tasty addition to cream of cauliflower or squash soup; drizzle over grilled sea scallops and fresh greens; give quick breads and muffins a nutty flavor.

PERFECT PAIRINGS:

-Maple Dark Balsamic

Butternut Squash Seed Oil Herbed Focaccia

Ingredients:

1 tablespoon yeast

1 tablespoon sugar

1 1/2 - 2 cups water 105-115°F

3 tablespoons Olive on Brooklea Butternut Squash Seed Oil

5 cups unbleached bread flour

2 teaspoons sea salt

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

4 cloves garlic, minced

Cornmeal for coating bread pan

Toppings:

4 tablespoons Olive on Brooklea Butternut Squash Seed Oil

1 teaspoon fresh sage, chopped

1 teaspoon fresh rosemary, chopped

 Hydrate yeast in 1/4 cup warm water with 1/2 teaspoon sugar for 10 minutes or until bubbly. Mix all remaining dry ingredients and herbs. Slowly add yeast to water and oil, mixing until combined. In a large bowl or kitchen aid mixing bowl, add wet ingredients to dry ingredients using a fork or kitchen aid paddle attachment. Mix for 2 minutes, adding additional flour or water until dough cleans bowl. Now mix for another 5 minutes, switching to the dough hook attachment or kneading by hand until dough is smooth and elastic.

Remove dough, lightly grease bowl with some oil and place dough back in bowl. Cover with a clean dish towel or oiled plastic wrap. Place in a warm area and let rise until doubled in size, about 1 - 1 1/2 hours. Punch dough down and let rise again, about 1 hour. Divide dough into 2 balls using a sharp knife. Form dough into two 10" rounds and place in greased cake pans dusted with cornmeal. Let rise until doubled in size, about 30 minutes. Preheat oven to 400°F. Brush oil on dough and scatter remaining herbs on top. Bake for 30-40 minutes until golden. Let cool on wire rack. Enjoy!

Pizza Dough

Adapted from a recipe by Aida Mollenkamp

1 1/3 cups water

1 teaspoon honey

1 packet (1/4 oz.) active dry yeast

4 cups whole wheat white flour

2 teaspoons kosher salt

3 tablespoons Olive on Brooklea Butternut Squash Seed Oil

Put the water and sugar in the bowl of a stand mixer and add yeast, stirring to incorporate. Let rest until the mixture bubbles, about 5 to 10 minutes. Meanwhile, whisk together the flour and salt in a large bowl to break any lumps. When the yeast is ready, add the flour mixture and oil and, using a dough hook, mix on the lowest speed until the dough looks shredded, about 1 to 2 minutes. Increase the speed to medium and continue to mix until the dough is smooth and very elastic (it should stretch 2 to 3 inches without breaking), about 6 to 10 minutes.

Turn the dough out of the mixer, form it into a ball, and put into a large, oiled mixing bowl. Turn to coat the dough in the oil, then cover with a clean, damp dishtowel, and let rest in a warm place until it doubles in size, about 30 to 45 minutes (alternatively, refrigerate dough and let rise 12 to 24 hours before using). Punch the dough down and shape as desired.

Squash Seed Oil Vinaigrette

Adapted from a recipe by Chef Sam Izzo, Simply Red Bistro, Ovid NY

1 teaspoon ginger root, peeled and grated

1 clove garlic, chopped fine

1 teaspoon brown sugar

1 teaspoon Maruso soy sauce (look for this unique slow brewed soy sauce at Olive on Brooklea)

1/4 teaspoon black pepper

1 teaspoon Dijon mustard

1/4 cup mild Olive on Brooklea Extra Virgin Olive Oil

1/4 cup Olive on Brooklea Butternut Squash Seed Oil

Place ginger, garlic, brown sugar, soy sauce, black pepper, and Dijon mustard in a metal mixing bowl and slowly whisk in the two oils until they are thoroughly mixed in. Toss with greens and roasted pistachios. Serves 4.

Butternut Squash Vindaloo (A Mild Indian Curry)

1 1/2 tablespoons grain mustard

1 teaspoon ground cumin

3/4 teaspoon ground turmeric

1/2 teaspoon cayenne pepper

1 teaspoon sea salt

1 teaspoon wine vinegar

3 tablespoons Olive on Brooklea Butternut Squash Seed Oil

1 small onion, cut into thin half rings

5 cloves garlic, minced

1 medium butternut squash (approximately 1 1/2 lbs.), peeled, seeded, and cut into 1" cubes (should be about 4 cups squash)

1 cup coconut milk, well stirred

1/2 cup water

Cilantro and roasted cashews for garnish

Mix mustard, spices, salt, and vinegar in small bowl. Heat oil in a large pan over medium-high heat. Add onions and cook until golden brown. Add garlic and cook for 30 seconds. Stir in the mustard and spice mixture. Add squash, coconut milk, and water. Cover and bring to a boil. Simmer for 30 minutes or until squash is tender. Serve over steamed basmati rice and garnish with cilantro, cashews, and additional oil. Serves 4.

Joi's Apricot Butternut Pound Cake

Ingredients:

1 cup sugar

1 cup brown sugar

3/4 cup olive oil

3/4 cup Olive on Brooklea Butternut Squash Seed Oil

3 eggs

2 teaspoon vanilla

2 cups flour

1 cup whole wheat flour

½ teaspoon baking soda

1 teaspoon baking powder

2 cans apricots (save juice)

Topping:

4 oz cream cheese

2 cups powdered sugar

Reserved juice

1 tablespoon Olive on Brooklea Butternut Squash Seed Oil

Toasted coconut and chopped nuts for garnish

Preheat oven to 350°F. Grease and flour 10" tube pan. Mix all ingredients in order listed for cake. Pour into prepared pan. Bake for 70-90 minutes. Turn out of pan ½ hour later. Blend cream cheese, sugar, oil and enough juice to make spreadable. Frost heavily while slightly warm. Garnish with toasted coconut and chopped nuts.