Squash Seed Oil Review Battle

Matthew All Recipes, General 7 Comments

We recently sent out bottles of our new Butternut Squash Seed Oil and Delicata Squash Seed Oil to 6 bloggers for a review (which we of course made into a contest). The Marx Foods staff is going to read through all of the reviews and select one winner. But before we pick the winner, we want to hear your input! Leave a comment below with your thoughts, disagreements, endorsements, etc. and rally behind your favorite review.

Here are links to all of the blogs, the reviews & recipes:

Eats Well with Others – Grapefruit Cardamom Polenta Pancakes

Life, In Recipes – Butternut Seed Oil & Quinoa Cakes, and Butternut Seed Oil Dressing

Sugar and Spice – Butternut Squash Pizza w/ Pesto, Bacon, Goat Cheese & Butternut Seed Oil

For the Health of It – Marinated Tilapia with Lamb Squash Salad and Roasted Vegetables

Okay, Check it Out – Arikara Yellow Beans with a Warm Boiled Egg and Delicata Oil

Coconut & Lime – Smoked Trout & Cave-aged Gruyère Bites

Many of the bloggers thought both of the oils were best suited for use in salad dressings, and as finishing oils for pasta, appetizers, or drizzled on cooked veggies. Below is the summary of their thoughts.


Delicata Squash Seed Oil

Delicata Squash Seed Oil

The tasters described this oil as rich, dark, nutty, with a rich flavor reminiscent of sesame seed oil, but with a little bit of a vegetal note that you don’t generally find in seed oils. One blogger recommends using this oil in Asian cuisines because it complements soy sauce really well.

Suggested Uses:  in appetizers, as a finishing oil, in salad dressings, with vegetables as both cooking and drizzling oil, and with smoked fish & cheese.


Butternut Squash Seed Oil

Butternut Squash Seed Oil

Tasters thought this oil was rich and nutty, with a hint of sweetness. Some said it reminded them of a toasted nut oil (like walnut or hazelnut), or even a mild sesame oil. The oil was described as mellow & buttery with a strong nutty aroma. One blogger wrote that the oil loses a lot of its flavor in the cooking process, but a few other bloggers loved cooking with it…there seems to be some room for debate here!

Suggested Uses: pizza dough, pancakes, paired with seafood and roasted vegetables, raw applications, and in dressings for salads, pastas and/or dips.

The blogger with the most honest, thorough and useful product review will receive their choice of a six-pound box of either butternut squash ravioli or pumpkin & sage ravioli.  We’re going to name the lucky blogger around 3/7.

Comments 7

  1. My daughter spent 5 months in Austria last year. One of their chief exports is pumpkin seed oil. They serve it on everything! Her two favorites…poured sparingly over vanilla gelato, and floating on top of a shot of something called egg liquor. Go figure!

  2. I love the site “Life, In Recipes” I like that she tried the oil both in cooking and as a salad dressing. After reading her review and recipes I would love to try your butternut Seed Oil!!

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