Butternut Squash Cake Roll

• eggs↗3
• cup sugar↗1
• cup mashed cooked butternut squash2⁄3
• cup flour↗3⁄4
• teaspoon baking soda↗1
• teaspoon ground cinnamon↗1⁄2
• cup finely chopped walnuts1
• confectioners' sugar↗
• Filling
• (8 ounce) cream cheese, softened↗1
• tablespoons butter, softened↗2
• cup confectioners' sugar↗1
• teaspoon vanilla extract↗3⁄4
• confectioners' sugar (optional)↗

Step-by-step instructions

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.