The seeds are dried, crushed and roasted at low temperature before being cold pressed.It takes about 5.5 pounds of seeds, approximately 30 pumpkins worth, to produce one liter of oil.
Once bottled, the pumpkin seed oil has a shelf life of about nine to 12 months. It should be stored in a cool, dark place -- definitely away from sunlight, which can cause it to become bitter.
Consumption method:
On roast vegetables
It gives an extra "pumpkin kick" to roasted squash:
1. butternut squash (peeled, seeded and cut into 1/2-inch cubes)
1. tablespoon olive oil
Salt and pepper
Combine squash, olive oil, salt and pepper in a bowl until squash is well coated.
Spread squash on foil-covered baking sheet and roast in 400-degree oven, stirring occasionally until squash is nicely browned on edges (about 30 minutes).
Place squash in serving bowl and sprinkle with pumpkin seed oil.
Note: Do not put the pumpkin seed oil on prior to baking. The heat will break down and change the taste of the oil.
