Butternut Squash Cake Roll

Name: Butternut Squash Cake Roll
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 3 eggs; 1 cup sugar; 2/3 cup mashed cooked butternut squash; 3/4 cup flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 cup finely chopped walnuts; confectioners' sugar; 1 (8 ounce) cream cheese, softened; 2 tablespoons butter, softened; 1 cup confectioners' sugar; 3/4 teaspoon vanilla extract; confectioners' sugar (optional)

Submitted by Courtly

"This is from Taste of Home. I think it sounds delicious! This pretty dessert is perfect for autumn! Chilling time is included in cook time."

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photo by Jonathan Melendez

Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 10

ingredients

3 eggs
1 cup sugar
²⁄₃ cup mashed cooked butternut squash
³⁄₄ cup flour
1 teaspoon baking soda
¹⁄₂ teaspoon ground cinnamon
1 cup finely chopped walnuts
confectioners' sugar
Filling
1 (8 ounce) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
³⁄₄ teaspoon vanilla extract
confectioners' sugar (optional)

directions

In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into 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 wire rack.
In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.

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Reviews

A delight. I made this late yesterday afternoon and it was devoured by my food-attacting-family by late this morning. I was lucky to get a bite! I made it exactly as written (except used low-fat cream cheese) and as other reviewers have noted, it's a snap to make using your mixer and it looks like you really went to a lot of effort. This is a perfect alternative at Thanksgiving for those non-pumpkin pie lovers (or mincemeat, euwwww.) Just make sure and double the recipe because this cake vanishes in a flash!

Elisabetta47
I made this several months ago and it was well received. It looks like you slaved but it is actually quite easy. I am making this for Thanksgiving instead of pumpkin pie which nobody really likes. I'd like to find a chocolate roll recipe like this...

Mickey in MN
My family prefers this to pumpkin roll they say it is sweeter. It also gives me something to do with all the extra squash. I also use zucchini

Michele M.
Yummy! I just made this recipe straight out of my Taste of Home magazine. It turned out very good. I took it to a party tonight and everyone loved it. I thought it turned out a little dry, but that's because my oven is having some problems. Thanks for posting this on Recipezaar - I love knowing my favorite recipes are online :)

Mrs. Christmas
I made this some time ago (everyone love it), and couldn't find the recipe recently when I wanted to make it for a party. I am SO glad to see it here! This is an excellent recipe, and much easier than it initially sounds. I was afraid it would break apart when unrolling it to fill it, but it didn't. I did trim the ends to make a prettier presentation, however. Enjoy!

pfeiffer.clark