butternut


Also found in: Dictionary, Thesaurus, Medical, Wikipedia.

walnut

walnut, common name for some members of the Juglandaceae, a family of chiefly deciduous, resinous trees characterized by large and aromatic compound leaves. Species of the walnut family are indigenous mostly to the north temperate zone, but also range from Central America along the Andes to Argentina and through tropical Asia to Java and New Guinea.

Common Species and Their Uses

Several trees of the Juglandaceae are of commercial importance for the edible nuts and for lumber. The “nuts” (they are actually drupelike), usually enclosed in a leathery or woody hull, include many of the most valuable food nuts of the United States—the walnut and the butternut of the walnut genus Juglans and the pecan, hickory nut, pignut, and mockernut of the hickory genus Carya. The single-seeded nuts contain no endosperm; the edible portion is the corrugated, meaty seed leaves of the embryo itself. Lumber is obtained chiefly from Juglans, Carya, and Engelhardia. The latter genus is now restricted to East Asia, but fossil trees have been found in the United States. Species of these and other genera (e.g., Pterocarya, the Asian wingnuts) are often planted as ornamental shade trees.

The walnut genus Juglans (from Lat. Jovis glans=nut of Jove) is the largest and most widely distributed genus of the family. The dark timber of the black walnut (J. nigra), found in hardwood forests in the eastern half of North America, and of the Persian, or English, walnut (J. regia), native to W Asia, is unusually hard and durable and is valued for furniture, interior paneling, gunstocks, musical instruments, and other uses. Black walnut has been the foremost cabinet wood of North America since colonial times.

The closer-grained English walnut, usually sold as lumber under the name Circassian walnut, is widely cultivated in S Europe and the Orient and has been introduced with great success into California, now the major producing area of the world. The nut of this tree is more easily extracted from the shell than that of the black walnut and is the one usually sold commercially for use as a table nut and for confectionery, flavorings, and sometimes pickling. A decoction of the leaves, bark, and hulls has been used for a brown wool dye and the crushed leaves for an insect repellent.

The butternut, or white walnut (J. cinerea), of approximately the same range as the black walnut, has a sweet and oily nut that is gathered locally but is not of commercial importance. The butternut is also timbered; the wood is softer than that of the black and English walnuts. Sugar is sometimes obtained from its sap, and the hulls yield a yellow to gray dye that gave color to the homespun of pioneers and to the “butternut” uniforms of some Confederate soldiers. The inner root bark, called butternut bark, has been used in domestic remedies, as have the hulls of the English walnut. Other American and Old World walnuts are also used and esteemed locally for timber, dyes, and food.

Classification

The walnut family is classified in the division Magnoliophyta, class Magnoliopsida, order Juglandales.
The Columbia Electronic Encyclopedia™ Copyright © 2022, Columbia University Press. Licensed from Columbia University Press. All rights reserved.
Enlarge picture
butternut

butternut

Tree up to 80ft (24m) with opposite leaves and sticky, egg-shaped fruit. Inner bark used as astringent to stop bleeding, rheumatism, pain. Nuts and bark are antiseptic, used to expel tapeworms, fungus, tumors.
Edible Plant Guide © 2012 Markus Rothkranz

butternut, white walnut

A moderately soft, medium-textured, low-density wood of light to pale brown color. The walnut-like grain is used particularly for decorative veneer.
McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc.
References in periodicals archive ?
Even if you don't fancy today's soup as you think it may be too spicy, I would still recommend you try making a smooth blended soup from butternut squash.
2 Put your butternut squash in a roasting tray and drizzle with a tablespoon of the olive oil.
Department of Agriculture's (USDA) stated butternut squash nutrient levels, which represents a composite average based on separate USDA testing.
Critique: Another terrific romance novel by a master of the genre, Mary McNear's "Moonlight On Butternut Lake" is an exceptional and highly recommended addition to personal reading list and community library romance novel collections.
The Asian Heartnut has been introduced into this country for commercial purposes and morphed into an invasive species, occasionally crossing with native butternut and less frequently with black walnut.
Bake in the oven for 20-25 minutes, until the butternut squash is tender.
Per Serving (2 cups): calories 150 | sodium 170 mg | total fat 9 g sat fat 1.5 g | carbs 15 g | protein 5 g | fiber 6 g Roasted Broccoli & Butternut Salad 4 cups small broccoli florets 2 cups cubed butternut squash 1 Tbs.
recently opened sales on 18 new construction homes at Butternut Ridge in Manhattan.
28 February 2013 a[euro]" US bakery products maker Flowers Foods Inc (NYSE:FLO) is about to buy bankrupt peer Hostess Brands Inc's Wonder Bread, Butternut, Home Pride, Merita and Nature's Pride brands for USD360m (EUR273.9m), Reuters reported, quoting a source in the know.
Serves 4 INGREDIENTS 5 sprays calorie controlled cooking spray 425g cooked mashed potato 300g cooked butternut squash 100g lightly cooked cabbage, chopped 50g feta cheese, chopped 25g plain flour pinch ground black pepper METHOD?
The four flavors are: Organic Hearty Tomato, made with a tomato base, chunks of vine-ripened tomatoes and a touch of garlic; Organic Roasted Red Pepper and Tomato, combing roasted red peppers with vine-ripened tomatoes, farm-fresh organic cream and sea salt; Organic Cashew Carrot Ginger, building on flavors from organic coconut, cashews and spices, along with a creamy blend of organic carrots, roasted garlic and ginger (dairy-free); and Organic Butternut Squash Bisque, made with pieces of organic butternut squash and carrots with hints of nutmeg, cinnamon and ginger.