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Butternut Squash Roll

(9 Votes)
Butternut Squash Roll
SERVES
8
CHILL TIME
2 Hr
COOK TIME
12 Min

Make this the year you "roll out" a showstopping dessert that no one will forget! Our recipe for Butternut Squash Roll looks like something you picked up at a fancy bakery, but is actually easy to make. Filled with cream cheese and spices, this is a dessert they'll all "fall" over for!

What You'll Need

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 1 (11-ounce) package frozen butternut squash, thawed and drained
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 cup confectioners' sugar, plus extra for sprinkling
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup (1/2-stick) butter, softened

What to Do

  1. Preheat oven to 375 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray.
     
  2. In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt; mix well and set aside.
     
  3. In a large bowl, with an electric mixer on high speed, beat eggs 4 to 5 minutes, or until fluffy. Beat in granulated sugar, squash, and 1 teaspoon vanilla. Beat flour mixture into squash mixture until well blended, then pour batter onto baking sheet.
     
  4. Bake 12 to 15 miutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with confectioners' sugar. While cake is still hot, roll it up jelly roll-style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.
     
  5. In a small bowl, with an electric mixer on medium speed, beat 1 cup confectioners' sugar, the cream cheese, butter, and remaining vanilla until creamy. Spread over top of cake then roll it up again. Chill at least 2 hours. When ready to serve, sprinkle with confectioners' sugar, then cut into 1/2-inch slices.

Notes

  • You might want to serve this sprinkled with additional cinnamon for an elegant touch.

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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looking forward to using this recipe! I have used fresh butternut squash for my "pumpkin" pie. it's rich flavor is preferred to pumpkin.....

How about using canned pumpkin in place of the squash? Would it work?

Yes, you can use pumpkin puree (i.e. canned pumpkin). Both the pumpkin the butternut are winter squash. Rather than pay the price for canned pumpkin, my mother has always substituted another type of winter squash in a baked good recipe that called for pumpkin - if she didn't grow the squash herself she always knows someone trying to get rid of their surplus. FYI 11 ounces of winter squash puree is about 1 1/4 to 1 1/3 cups.

Hi there! Yes, you can use canned pumpkin in place of the squash. Check out our recipe for Pumpkin Spice Roll!: http://www.mrfood.com/Cakes/Pumpkin-Spice-Roll Enjoy!

sign me up for more please. I truly enjoyed this recipe. And I look forward to having more this Thanksgiving. My guests are going to love it just as much I did.

Is the frozen Butternut Squash called for in this recipe: Whole Butternut Squash Pieces or the already Mashed Squash in a freezer box?

you're going to want it mashed...one way or another...either buy it that way, or not...or use fresh which is what I pan on doing since it is plentiful out there right now.

This was a nice change of desert for our dinner guests. I found that the texture is nicer when you slice the pieces and let them sit at room temperature 20 mins. or so prior to serving. The roll may seem more dense if served right from the fridge. I sprinkled cinnamon on the plates, then placed the slice of cake on the plate topped with sprinkling the powdered sugar. My guests were impressed.

looks so good....

You can get the nutrition iformation at the following web site. Just type in the recipe, and the info will come up. http://nutritiondata.self.com/mynd/myrecipes/welcome?mbid=ndnews

That means they would have to do it and that is too much trouble. They want someone else to do all the work for them. If I make this I'm going to eliminate the roll and make a sheet cake.

I wish you would put the cal and nutrition info on your recipes as I am dieting also Thank-you V

I would love to see the nutrition info on your recipes. I am following WW and its important to know. Fat Carb Protein and fiber thank you in advance

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