butternut


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but·ter·nut

 (bŭt′ər-nŭt′)
n.
1.
a. An eastern North American walnut (Juglans cinerea) having light-brown wood, pinnately compound leaves, and a deeply furrowed nut enclosed in an egg-shaped, sticky, aromatic husk. Also called white walnut.
b. The nut of this tree, having an edible sweet kernel.
c. The wood of this tree, used for furniture, boxes, and interior finishes.
d. The bark of this tree.
e. A brownish dye obtained from the husks of the fruits of this tree.
2.
a. butternuts Clothing dyed with butternut extract, especially the uniforms of Confederate soldiers in the Civil War.
b. Informal A Confederate soldier or partisan in the Civil War.

[From the nut's oiliness.]

butternut

(ˈbʌtəˌnʌt)
n
1. (Plants) a walnut tree, Juglans cinerea of E North America. Compare black walnut
2. (Plants) the oily edible egg-shaped nut of this tree
3. (Plants) the hard brownish-grey wood of this tree
4. (Plants) the bark of this tree or an extract from it, formerly used as a laxative
5. (Colours) a brownish colour or dye
6. (Plants) NZ short for butternut pumpkin
Also called (for senses 1–4): white walnut

but•ter•nut

(ˈbʌt ərˌnʌt)

n.
1. the edible oily nut of an American tree, Juglans cinerea, of the walnut family.
2. the tree itself, whose bark and husks yield a light brown dye.
3. a Confederate soldier or partisan in the Civil War, esp. one whose uniform was dyed with this extract.
4. a light brown color.
[1735–45, Amer.]

butternut

A light brown dye used for Confederate uniforms, obtained from a solution of acorns or walnut hulls.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.butternut - North American walnut tree having light-brown wood and edible nutsbutternut - North American walnut tree having light-brown wood and edible nuts; source of a light-brown dye
butternut - oily egg-shaped nut of an American tree of the walnut family
genus Juglans, Juglans - type genus of the Juglandaceae
walnut tree, walnut - any of various trees of the genus Juglans
2.butternut - oily egg-shaped nut of an American tree of the walnut family
edible nut - a hard-shelled seed consisting of an edible kernel or meat enclosed in a woody or leathery shell
butternut, butternut tree, Juglans cinerea, white walnut - North American walnut tree having light-brown wood and edible nuts; source of a light-brown dye
References in classic literature ?
Elnathan, then about fifteen, was, much like a wild colt, caught and trimmed by clipping his bushy locks; dressed in a suit of homespun, dyed in the butternut bark; furnished with a “New Testament” and a “Webster’s Spelling Book,” and sent to school.
Roasted Butternut Squash Soup with Charred Vegetables
Butternut squash pilaf Serves 4 Ingredients 1tbsp vegetable oil 1 onion, chopped 1tbsp tagine spice blend (we used Bart Baharat) 350g pack ready-diced butternut squash 225g/8oz basmati rice 2.
Mushrooms, girolles, pumpkins, butternut squash and brambles are in abundance and apples and pears will soon be at their best too.
Synopsis: Mila Jones has fled the big city seeking a safe haven on the serene shores of Butternut Lake.
Native to America in addition to black walnut are butternut and pecan.
ai Butternut Squash Soup has a velvety texture with thai avouring.
INGREDIENTS 1 medium butternut squash, peeled and chopped into 1-2cm chunks (chopped weight 650g) Leaves from 1 rosemary sprig 1tbsp olive oil, plus extra for drizzling 25g butter 1 1/2 large red onions, sliced 1tbsp caster sugar 4-5tbsp balsamic vinegar 1 x 375g sheet of ready-rolled puff pastry 2tbsp pine nuts 4-5tbsp mascarpone cheese 1 red chilli, finely sliced, or 1/2tsp dried chilli flakes (optional) 1 egg, beaten, for glazing Handful of rocket leaves, to garnish (optional) Salt and pepper METHOD PREHEAT the oven to 220degC/200degC fan/gas mark 7.
Serves 4-6 1 large butternut squash, peeled and chopped into 2cm cubes 2 large red onions, 1 cut into 8 wedges and the other diced 4 tbsp olive oil salt and pepper knob of butter 2 garlic cloves, finely chopped 200g runner beans, cut at an angle into 2cm slices 1 bay leaf 2 tsp ground cumin 2 tbsp tomato puree 250g basmati rice, rinsed under cold running water 500ml vegetable stock 100g feta 1 bunch of parsley, chopped 1 bunch of dill, chopped 1 bunch of mint, leaves only, chopped seeds of 1 pomegranate (optional) 1 Preheat your oven to 200C/180C fan/ Gas Mark 6.
Put the cubed butternut squash in a roasting tray with the vegetable oil and salt and pepper and toss to coat.
The Confederate forces were well equipped and not the rag-tag motley mixture of gray and butternut brown as they are so often depicted.
RELATED ARTICLE: Halibut with Caramelized Butternut Squash and Porcini Foam (Serves 6)