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    You are in: Home / Baking / Butternut Squash Cake Roll Recipe
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    Butternut Squash Cake Roll

    Butternut Squash Cake Roll. Photo by Mrs. Christmas

    1/2 Photos of Butternut Squash Cake Roll

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Courtly's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Directions:

    1. 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. 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. 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. 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.

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    Ratings & Reviews:

    • on October 22, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2009

      55

      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...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Butternut Squash Cake Roll

    Serving Size: 1 (103 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 361.7
     
    Calories from Fat 175
    48%
    Total Fat 19.4 g
    29%
    Saturated Fat 7.6 g
    38%
    Cholesterol 94.5 mg
    31%
    Sodium 231.3 mg
    9%
    Total Carbohydrate 42.6 g
    14%
    Dietary Fiber 1.2 g
    5%
    Sugars 32.4 g
    129%
    Protein 6.4 g
    12%

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