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Butternut Squash Cake Roll Recipe

Butternut Squash Cake Roll Recipe

Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling YIELD:10 servings

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

  • 1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper and set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.