Squash seed oil . . . who knew?
Like leaves, our palates change with the seasons. Squash seed oil from Stony Brook WholeHeartedFoods ($7.99 for 6.3 ounces to $23.95 for 13 ounces) is a nutty, toasty taste for fall in acorn, butternut, delicata, buttercup, and pumpkin. One is buttery, one has a hint of caramel, one is golden, another green. “This is an expression of our agricultural roots,’’ says Greg Woodworth, who runs the company with his partner, Kelly Coughlin, a Dover native. The pair used to be in the cookie business and relocated from Boston to New York’s Finger Lakes several years ago. A farmer asked for help turning discarded squash seeds into oil. They ditched desserts and started toasting and pressing seeds. Their products have been embraced by Jody Adams of Rialto in Cambridge and Sam Hayward of Fore Street in Portland, Maine. Try in a vinaigrette or drizzle on roasted root vegetables for an earthy finish. Available at City Feed and Supply, 672 Centre St., Jamaica Plain, 617-524-1700; Formaggio Kitchen, 244 Huron Ave., Cambridge, 617-354-4750; South End Formaggio, 268 Shawmut Ave., Boston, 617-350-6996; Shubie’s Marketplace, 16 Atlantic Ave., Marblehead, 781-631-0149.