Butternut Squash Cake Roll

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.