In Georgia Green Peanut Oil, A Culinary Star Is Discovered

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Host Celeste Headlee talks with Atlanta chef Steven Satterfield as he prepares to make some dishes using peanut oil. / On Second Thought

The New York Times recently profiled a locally-grown Georgia gem: cold-pressed green peanut oil.  Professional chefs are crazy for it, but it’s just now making waves in the culinary world. We put Celeste Headlee in the kitchen with Steven Satterfield, co-owner and executive chef of Miller Union, and peanut farmer Clay Oliver of Oliver Farm for a taste test.

The New York Times dubbed cold-pressed green peanut oil from Georgia "The South's Hot New Oil." So, of course, Celeste Headlee had to try it.

Click here for a list of where to find Oliver Farm cold-pressed green peanut oil in a store near you.

Steven Satterfield's Roasted Delicata Squash with Peanut, Sesame and Squash Seed Dukkah (as seen in the New York Times)

INGREDIENTS

• 2 medium or 3 small delicata squash(about 2 1/2 pounds total)
• 2 teaspoons kosher salt
• 6 tablespoons green peanut oil
• ½ cup sesame seeds, toasted
• ½ cup plain, dry-roasted peanuts
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon freshly ground black pepper
•  
  
  1. Heat oven to 350 degrees. Position racks in the upper and lower thirds of the oven.
  2. Place the squash in a large bowl and rinse well, then rub vigorously with a kitchen towel to remove any traces of dirt in the crevices. Transfer to a cutting board and cut each squash in half crosswise, leaving the skin on. Place each half cut-side down, and carefully slice in half lengthwise. Scrape the seeds and surrounding flesh into a medium bowl and set aside.
  3. Cut the squash quarters into 1/2-inch cubes. In a large bowl, toss the cubes with 1 teaspoon of the salt and 4 tablespoons of the peanut oil. Add the remaining peanut oil to the bowl of squash seeds and toss to coat.
  4. Line two baking sheets with parchment paper or silicone mats. Arrange the squash cubes in a single layer on one of the sheets; on the other, arrange the squash seeds and press firmly into a single layer, making sure to mash the pockets of squash flesh as flat as possible. Place the cubed squash on the lower rack of oven, and the seeds on the upper rack. Start checking after about 20 minutes. but it can take up to a half-hour for the squash to become tender, the seeds to turn lightly brown and the surrounding flesh to dry. Remove both pans from oven and let cool.
  5. In a food processor, combine the roasted squash seeds, sesame seeds, peanuts, coriander, cumin, black pepper and the remaining teaspoon of salt. Process until the mixture resembles coarse cornmeal. Transfer the dukkah to a small bowl. When ready to serve, reheat the squash until hot all the way through, 7 to 10 minutes. Toss the hot squash with 4 to 6 tablespoons of the dukkah and serve.

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Steven Satterfield cuts up some squash. / On Second Thought

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Host Celeste Headlee talks with peanut farmer Clay Oliver (l) and Atlanta chef Steven Satterfield (r). / On Second Thought

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Chef Steven Satterfield prepares a roasted delicata squash. / On Second Thought

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Chef Steven Satterfield's roasted delicata squash with peanut, sesame and squash seed dukkah. / On Second Thought