Butternut Squash Cake Roll

You've heard of Pumpkin Cake Rolls, right??? Now it's time to try BUTTERNUT SQUASH cake rolls!

I absolutely love fall and all the wonderful produce that comes with it. Each year I roast and puree pumpkins and squash in order to make some fabulous dishes. This is definitely one of my favorites.

What?? You don't like squash?? You just haven't tasted THIS squash recipe.

Go on! Give it a try! You won't be sorry.

For best results, make sure you read all the way through the instructions first!

For this recipe you will need:

Cake Roll:

• 3 eggs
• 1 cup sugar
• 2/3 cup mashed or pureed cooked butternut squash (I roast my squash in the oven and puree in my food processor)
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon (I like mine spicy, so I use a WHOLE teaspoon!!) :)
• 1 cup finely chopped walnuts (optional - I don't use these)
• Confectioners' sugar (also known as icing sugar or powdered sugar)

Filling:

• 1 package (8 oz) cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• additional confectioners' sugar (optional)

Equipment:

• KitchenAid mixer, bowl and paddle attachment
• NOTE: if you don't have a KitchenAid, don't fret! Just use a hand mixer.
• 15" x 10" x 1" pan, sometimes referred to as a jelly roll pan
• parchment paper or wax paper, for lining the pan
• spatulas (rubber, offset)
• mesh strainer (optional)

Since cake rolls are sensitive little things, it's important to make sure your pan is prepared properly so it comes out nicely, without breaks or tears. Wait...you don't normally grease and flour your pans? Neither do I. EXCEPT for cake roll recipes! (see step 7 for more info!)

• Grease the entire pan. You can either use a spray oil, or butter the pan with a stick of butter, or even melt some butter and brush it on with a pastry brush.
• Cut a piece of wax paper or parchment paper to fit the pan. I prefer parchment paper due to its durability, but either will work fine. Place the paper on the bottom of the pan.
• Spray or brush additional butter on top the wax/parchment paper.
• Set the pan aside for later use.

• In the KitchenAid bowl with the paddle attachment on speed 4 (or medium speed on your hand mixer), beat the eggs for 3 minutes until foamy.
• Gradually add the sugar while beating; beat for an additional 2 minutes on speed 4 (or medium on your hand mixer) or until the mixture becomes thicker and lighter in color (almost lemony).
• Add the squash and beat just until combined.

• Combine the flour, baking soda, and cinnamon. Add to the wet ingredients and mix on low ('stir' on the KitchenAid) just until combined. Do not overmix or the cake will be dense!
• Remove the bowl from the mixer and switch to a spatula just to make sure the sides of the bowl are clean and the dry ingredients are mixed in properly with no dry spots.

• Pour batter into your prepared pan (you DID grease and flour your pan, RIGHT? If not, go back and see step 2)
• Use your spatula to gently spread the batter to all four corners.
• Make sure the batter is as even as possible. I usually shake the pan back and forth on the counter just to smooth it out a bit.

• Bake the cake in the middle of the oven at 375 degrees F for 13 - 15 minutes or until a toothpick inserted in the center comes out clean.
• Yours may be slightly less brown than mine as I use an extra 1/2 teaspoon of cinnamon (YUMMM).
• Let the cake cool on a wire rack for 10 minutes.

• Use a clean, dry kitchen towel and lightly dust it with confectioners' sugar.
• Turn the cake over onto the prepared towel and gently remove the waxed/parchment paper.
• Even with a well greased/floured pan, there were still some spots that pulled off on the paper. This is why it's so important to prepare the pan properly (see step 2!!).
• Starting at the short end, roll the cake up into the towel as if you're making a jelly roll
• Allow the roll to cool completely on a wire rack.

• In the bowl of a KitchenAid with the paddle attachment on speed 2 (or a small bowl with a hand mixer on low), beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.
• Stop mid-way and scrape the sides and bottom of the bowl to make sure all ingredients are incorporated fully.

• Carefully unroll the cake from the towel. The cake will be slightly curved.
• Place the filling in the center of the cake and use an offset spatula (or a knife or rubber spatula) to gently spread the filling on the cake, leaving a 1" border around the perimeter of the cake.
• Gently roll the cake back up, being careful to loosen it from the kitchen towel as you go.
• NOTE: You can see in the 5th picture where I did not have enough confectioners' sugar on the towel before placing the cake on the towel
• Wrap the roll in plastic wrap and leave it in the refrigerator for one hour.

To prepare for presentation:

• Cut off the ends (if necessary) to ensure flat, even edges
• Use a mesh strainer to dust the top of the roll with confectioners' sugar (optional)
• Put on a platter or cake stand and serve

Enjoy!