Below is a list of all known varieties for Butternut (White Walnut). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Butternut (Aged) | A culinary distinction for nuts that have been cured for several months, which enhances the nutty flavor and texture. |
| Butternut (Akers Cultivar) | A specific Butternut cultivar known for producing thin-shelled nuts with an excellent sweet, buttery flavor. |
| Butternut (Buckley Cultivar) | A specific Butternut cultivar selected for its high kernel yield, easy cracking, and high-quality, rich flavor. |
| Butternut (Creeping) Hybrid | A distinction for ornamental hybrids of the species that still produce edible nuts. |
| Butternut (Deming Cultivar) | A historical cultivar of Butternut known for its reliable production and well-filled nuts. |
| Butternut (Fresh/Raw) | A culinary distinction for the raw kernel, often consumed shortly after harvest due to its perishable nature. |
| Butternut (Hindsii Hybrid) | A hybrid between Butternut and the Southern California Walnut, noted for rapid growth. |
| Butternut (Ironwood Hybrid) | A natural hybrid of Butternut and Japanese Walnut, known for increased vigor and disease resistance. |
| Butternut (Kinney Z) Cultivar | A high-yielding Butternut cultivar known for its reliable production in various soils. |
| Butternut (Nuts-in-Shell) | A distinction for the nuts sold whole, encased in their hard, oblong shell. |
| Butternut (Shelled Halves) | A culinary distinction for kernels cracked and separated into halves, used for baking and confectionery. |
| Butternut (Small Batch Oil) | Oil pressed from select Butternut kernels, valued for its fine, distinctive sweet flavor in gourmet cooking. |
| Butternut (Van Sickle Cultivar) | A Butternut cultivar selected for its high kernel quality and ease of cracking. |
| Butternut (Wild Harvest) | A general distinction emphasizing the small-scale, wild-foraged nature of the nut, typically not commercially cultivated. |
| Butternut (Wild Hybrid) | A distinction for nuts resulting from natural cross-pollination with other walnut species, possessing mixed characteristics. |
| Butternut Flour | The milled and ground kernel, used in regional baking for its strong, sweet, buttery flavor. |
| Butternut Liqueur | A spirit infused with Butternut kernels, resulting in a rich, nutty, and slightly sweet liqueur. |
| Butternut Oil | Oil pressed from the high-fat kernel, known for its fine, slightly sweet flavor; used in dressings and regional cooking. |
| Butternut Paste | A smooth paste made from ground, blanched Butternuts, used in confectionery or as a base for sauces. |