Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1 cup sugar

  3. 2/3 cup mashed cooked butternut squash

  4. 3/4 cup all-purpose flour

  5. 1 teaspoon baking soda

  6. 1/2 teaspoon ground cinnamon

  7. 1 cup finely chopped walnuts Confectioners' sugar FILLING:

  8. 1 package (8 ounces) cream cheese, softened

  9. 2 tablespoons butter, softened

  10. 1 cup confectioners' sugar

  11. 3/4 teaspoon vanilla extract Additional confectioners' sugar, optional

Instructions Jump to Ingredients ↑

  1. 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.


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