Butternut Squash Cake Roll Recipe

4.5 15 19
Butternut Squash Cake Roll Recipe
Butternut Squash Cake Roll Recipe photo by Taste of Home
Publisher Photo

Butternut Squash Cake Roll Recipe

Read Reviews
4.5 15 19
Publisher Photo
Elizabeth Nelson of Manning, North Dakota is sweet on squash! Her pretty dessert is perfect for an autumn special occasion.
Recommended: Our Best Fall Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + chilling

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 paper.
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 paper. 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. Yield: 10 servings.
Originally published as Butternut Squash Cake Roll in Taste of Home October/November 2006, p53

Nutritional Facts

1 slice: 364 calories, 19g fat (7g saturated fat), 85mg cholesterol, 238mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 6g protein.

  • 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
  1. Preheat oven to 375°. Line bottom of a 15x10x1-in. pan with parchment paper.
  2. 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.
  3. Bake until a toothpick inserted in center comes out clean, 13-15 minutes. Cool on a wire rack 10 minutes.
  4. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. 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. Yield: 10 servings.
Originally published as Butternut Squash Cake Roll in Taste of Home October/November 2006, p53

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Reviews forButternut Squash Cake Roll

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maddawson User ID: 6637204 59710
Reviewed Aug. 13, 2013

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

MY REVIEW
cywilburn User ID: 2719793 137966
Reviewed Dec. 19, 2012

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

MY REVIEW
gran E User ID: 5901209 206377
Reviewed 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."

MY REVIEW
Stacy Nelson User ID: 6984065 118062
Reviewed 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!"

MY REVIEW
kpayton144 User ID: 2463765 63974
Reviewed 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!!"

MY REVIEW
connieray User ID: 3707309 143584
Reviewed 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?"

MY REVIEW
kimwindecker User ID: 6255448 143542
Reviewed 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."

MY REVIEW
loon55 User ID: 203868 60502
Reviewed Dec. 25, 2010

"This is a great recipe and very easy to make.

Took it to work and it was a big hit. It is definitely a keeper. Plan on making it for my
annual Bear Supper."

MY REVIEW
CWOCN User ID: 4346648 55778
Reviewed Sep. 26, 2010

"Similar to carrot cake"

MY REVIEW
Chef Wannabe User ID: 4546594 56276
Reviewed Aug. 26, 2010

"This is delicious and I am adding it to my list of very good dessert recipes.

For "donutk" the confectioners sugar is only for sprinkling on top just before serving. You can use as much as you like."

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