Butternut Squash Roll


  • 2/3 c. squash
  • 3 eggs
  • 1 c. sugar
  • 3/4 c. flour
  • 1 tsp. soda
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/2 c. finely chopped almonds or any kind of nut


  • 1 (8 oz.) pkg. cream cheese
  • 1 c. soft butter
  • 1 tsp. vanilla
  • 1/2 c. powdered sugar
  • 3 tsp. milk


Whip eggs, gradually adding sugar and squash. Mix well. Add flour, soda, nutmeg and cinnamon. Sprinkle with chopped almonds. Pour in greased and floured wax paper-lined deep cookie sheet. Bake at 375° for 8-10 minutes. Let cool about 5 minutes. Lay out towel and sprinkle with powdered sugar. Flip pan on towel and remove wax paper. Gently roll up and cool on wire rack until completely cooled. Delicious & Easy! Filling: Combine and mix. Unroll cooled cake, spread with filling and roll up. Top with more almonds if desired