Further experiments revealed that butternut, acorn and kabocha each yielded its own uniquely flavored oil. Today Stony Brook presses them individually and sells them under the label Stony Brook WholeHearted Foods. Pumpkin delivers an umami-kicked flavor similar to a well-fermented soy sauce, while butternut is more robust, nutty and brown-buttery than the flesh of the fruit from which it’s scooped.
“Early on, we decided to leave the seeds intact,” says Woodworth, explaining that this yields increased antioxidants and a beautiful range of color from gold to amber. Oil from the Styrian pumpkins—an Austrian variety Martin Farms now grows just for the seeds—has a dazzling deep-green hue. The oils are best used as finishers—a splash over roasted ramps, in a vinaigrette or drizzled over soups, which is how they’re used at Print Restaurant in Hell’s Kitchen.
Johanna Kolodny, Print’s forager, knows local oil fills an essential niche, and adds that diverting seeds from the waste stream makes the ingredient even greener. If that doesn’t make you salivate, Print’s executive chef Charles Rodriguez will, when he mixes the oil with reduced oranges, saffron and Champagne vinegar for a dressing over pan-seared striped bass.
They’re also a great baste to create extra-crispy chicken skin, suggests Laura Nuter of the Filling Station in Chelsea Market, where you can sample dozens of different oils, vinegars and salts before buying them in refillable glass bottles. The butternut oil is a big seller, and she’s so taken with it she even drizzles it over gelato. (You can also find the butternut or pumpkin oils at Dean & Deluca and Formaggio Essex.)
“We listen to the oohs and aahs all day,” says Filling Station co-owner Megan Joan Cariola, who first stocked it when she ran Provisions at South Street Seaport. “Ninety-nine percent of people who taste it end up buying it.”
Photo credit: Stony Brook Squash Oil