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Butternut Squash Cake Roll Recipe

Butternut Squash Cake Roll Recipe photo by Taste of Home

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Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.

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Butternut Squash Cake Roll Recipe

Prep: 15 min. Bake: 15 min. + chilling

Yield: 10 Servings

15 15 30

Ingredients

3 eggs
1 cup sugar
2/3 cup mashed cooked butternut squash
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
Confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper and set aside.
In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in squash. Combine the flour, baking soda and cinnamon ingredients; fold into squash mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts.
Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired. Yield: 10 servings.

Originally published as Butternut Squash Cake Roll in Taste of Home October/November 2006, p53

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Butternut Squash Cake Roll

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Reviewed on Jan. 21, 2010 by adrianecole

I was searching for something other than soup to make with my butternut squash and was thrilled to find this recipe. It was sooooo DELICIOUS!!!!! I have already made it three times! Such a yummy taste of the fall season! This is a must for my holiday baking from now on!

Reviewed on Oct. 20, 2009 by donutk

I would love to make this as it sounds wonderful, but I'm a bit confused. It asks for 1 cup sugar and then lower down - confectioner's sugar - could someone please tell me exactly what is required? Is it all confectioner's sugar or white sugar and is the amount missing from the confectioner's sugar. Thanks so much...it sounds like a recipe I would love to make for my luncheon this weekend.

Reviewed on Oct. 20, 2009 by jwallendorf

this is awesome !!!! I had 30 guests over and they wanted more