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Butternut Squash Cake Roll

Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.
  • Total Time
    Prep: 40 min. Bake: 15 min. + chilling
  • Makes
    10 servings

Ingredients

  • 3 large 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

  • Preheat oven to 375°. Line bottom of a 15x10x1-in. pan with parchment.
  • In a large bowl, beat eggs on high speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon colored, about 2 minutes. Stir in squash. In another bowl, whisk together flour, baking soda and cinnamon; fold into squash mixture. Transfer to prepared pan, spreading evenly. Sprinkle with walnuts.
  • Bake until a toothpick inserted in center comes out clean, 13-15 minutes. Cool on a wire rack 10 minutes.
  • Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • In a bowl, beat first four filling ingredients until smooth. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again, without towel; trim ends. Place on a platter; seam side down. Refrigerate, covered, 1 hour. If desired, dust with additional confectioners' sugar before serving.
Nutrition Facts
1 slice: 364 calories, 19g fat (7g saturated fat), 85mg cholesterol, 238mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • Tina
    Jan 22, 2018

    The cake was very light and very similar to pumpkin roll. The filling was just right, not too sweet. Plus cake rolls are so pretty.

  • maddawson
    Aug 13, 2013

    This cake tastes exactly like pumpkin roll & a great way to use up some butternut squash!! The entire family enjoyed it!!!

  • Tcuddlebear3
    May 13, 2013

    No comment left

  • cywilburn
    Dec 19, 2012

    So good my friends didn't believe I made it, the wife had to back me up.

  • gran E
    Dec 17, 2012

    Haven't made this yet, just bought some b.nut squash. Love the pies. For donutk, you put some of the confectioners sugar on the towel when rolling up the cake. Hope this helps.

  • Stacy Nelson
    Nov 19, 2012

    Ive been making this recipe at Thanksgiving time for 3 years now and we LOVE it!! It freezes very well so I make them in advance. I like to make 5 or 6 at one time, wrap them in clear cellophane wrap and tie the ends with raffia. I buy fall leaves at the craft store and insert fall leaves in the raffia when you tie a bow. I give a half of roll to a family of 5 of less and give a full cake roll to families over 5 people. they love it!

  • monkeyber
    Nov 19, 2012

    No comment left

  • kpayton144
    Oct 28, 2011

    Very moist and delicious. So easy to make. My family requests it often and always want me to make some extra rolls so they can take them home with them! Thanks for the great recipe!!

  • connieray
    Oct 21, 2011

    I have made a pumkin roll many times and can't wait to give this a try. My problem is when I unroll the cake after it has cooled, it always cracks into in places. How do you avoid this?

  • kimwindecker
    Oct 4, 2011

    I use taste of home recipes a lot when I am cooking in gas camps in northern British Columbia. The butternut squash cake roll was a real hit with the men. I am a true fan of taste magazines they are the only ones I buy now.