black walnut recipe
The Best black walnut recipe
I love this recipe because it’s versatile enough to work in so many ways—you can make it for a cozy family dinner or a gathering with friends, and it’s always a hit. My husband says it’s the only thing that makes his salads taste like they’re from a restaurant, and my kids swear by the cookies I bake with it. Plus, walnuts are packed with healthy fats and antioxidants, so it’s not just delicious—it’s actually good for you too. There’s something comforting about knowing you’re feeding them something that’s both tasty and nourishing, and that’s why I keep coming back to it. It’s not just a recipe; it’s a little treat for the whole family.
Black Walnut Stuffed Acorn Squash
A hearty autumn dish featuring tender acorn squash stuffed with a savory mixture of black walnuts, tomato sauce, and herbs. Perfect for a cozy meal that highlights seasonal flavors.
🥘Ingredients
- 2 medium acorn squashes (about 2 lbs total)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 ½ cups all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 cup tomato sauce
- ½ cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp chopped fresh parsley
- 1 cup shelled black walnuts
- 1 tbsp unsalted butter
- 1 tbsp honey
- 1 tsp ground cinnamon
👨🍳Directions
-
1
Preheat oven to 400°F. Cut the tops off the acorn squashes and scoop out the seeds, leaving about ½ inch of the rind intact. -
2
Brush the squash cavities with olive oil and sprinkle with thyme. Place them on a baking sheet and bake for 25 minutes until tender. -
3
While the squash bakes, mix flour, salt, and pepper in a bowl. Add olive oil and form into a dough. Roll out thinly and cut into strips. -
4
In a saucepan, heat tomato sauce and heavy cream over medium heat until warm. Stir in minced garlic and butter until fragrant. -
5
Toast the black walnuts in a dry pan over medium heat for 3–4 minutes until fragrant. Stir in butter, honey, and cinnamon. -
6
Once the squash is tender, remove from the oven and let cool slightly. Stuff each cavity with the walnut mixture, then wrap with the rolled dough strips. -
7
Return stuffed squash to the oven and bake for 10 more minutes until the dough is golden. Garnish with parsley before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven
- Baking sheet
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Black Walnut Stuffed Acorn Squash Works
❓ Frequently Asked Questions About Black Walnut Stuffed Acorn Squash
How do I store black walnut halves for later use?
Keep black walnut halves in a cool, dry place like a pantry for up to two weeks. For longer storage, wrap them individually in aluminum foil or place them in an airtight container and refrigerate for up to three months. If you want to freeze them, place the halves in a single layer on a baking sheet, freeze until solid, then transfer to a labeled freezer bag or container. Thaw in the fridge overnight before using.
Can I substitute another type of walnut if black waluts are unavailable?
Yes, you can use regular walnuts (English walnuts) as a substitute, but the flavor and texture will differ slightly. English walnuts are slightly softer and have a milder taste compared to black walnuts. Adjust the cooking time by about 5 minutes if using them, as they may brown more quickly.
What if my black walnut halves are too small or uneven for the recipe?
Smaller or uneven halves won’t affect the dish’s outcome, but they might impact the texture of the final product. If you’re using them for a dish like pie filling or a walnut sauce, they’ll still add flavor and crunch. For a more uniform result, you can lightly toast them before using, which can also enhance their nutty aroma.
Why do black walnut halves sometimes have a green or dark green tint?
The greenish tint in black walnut halves is normal and indicates freshness. It’s caused by chlorophyll, which breaks down as the nuts mature. Darker green or blackened spots can sometimes appear if the nuts were exposed to heat or light during processing. This doesn’t affect taste or quality—just a visual difference from the typical brown color.
