Butternut Squash Cake Roll Recipe

Name: Butternut Squash Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1 package (8 ounces) cream cheese, softened; 2 tablespoons butter, softened; 1 cup confectioners' sugar; 3/4 teaspoon vanilla extract; Additional confectioners' sugar, optional

Servings: persons

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
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 375u00b0. 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.

1264

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large eggs, 1 cup sugar, 2/3 cup mashed cooked butternut squash, 3/4 cup all-purpose flour, and more.

Yes, Butternut Squash Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Cake Roll

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