Because squash seed oils are damaged by high heat, don’t cook with them, but do try them as a dipping oil for bread, use as the oil in a salad dressing (see the recipe for raw kale salad in our Blue Ribbon Edition Cookbook), drizzle over rice, potatoes, mushrooms, poultry, or whatever else you choose.
Are these oils healthy fats? Absolutely. The Styrian pumpkin, for instance, was developed in Austria, back in the 17th century, and early growers discovered that the green seeds of the Styrian pumpkin prevented bladder and prostate problems, and eliminated intestinal parasites (one wonders how they discovered that!). Austrian farmers grew these pumpkins for the seeds and oil from the seeds alone. Today we are lucky to have growers like Stony Brook Farms in the Finger Lakes Region of New York who continue the tradition. I absolutely love their squash seed oils! (Yes, we do sell these.)
