Recipe Butternut squash spiced cake roll


Legendary Member
3 Dec 2017
Local time
2:00 AM
SE Florida

For the cake roll:

3 large eggs
1/3 cup sugar
1/3 cup light brown sugar
2 Tbsp vegetable oil
1 tsp vanilla extract
1/2 Tbsp finely grated orange zest
1/2 tsp salt
1 tsp baking powder
1 tsp ground cardamom
1/2 tsp ground allspice
1 tsp cinnamon
3/4 cup AP unbleached flour
2 cups shredded butternut squash (pressed between paper towels and blotted dry)
powdered sugar for rolling

For the Cream Cheese Filling:

8 oz cream cheese at room temperature
2 tbsp unsalted butter at room temperature
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 Tbsp brandy or bourbon
pinch of salt
1 tsp ground cardamom
1/4 cup chopped candied ginger

Preheat oven to 350 F. Spray a 10x15 inch jelly roll pan with cooking spray, line with parchment paper. Spray paper with cooking spray. Set a side.

Beat eggs on high for 3 minutes. Add sugars and beat for 3-4 minutes, on high until pale and frothy. Add vanilla extract, oil and orange zest, mix to combine.

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In a separate bowl combine flour, salt, baking powder, cardamom, allspice and cinnamon. Stir dry ingredients into wet ingredients, until just combined, Do not over mix. Stir in butternut squash.

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Transfer mixture into prepared pan, evenly spread it using an offset spatula. Bake for 15-16 minutes until done, but still soft.

While cake is baking, line a clean kitchen towel and sprinkle a generous amount of powdered sugar over it. When cake is finished baking, take it out of the oven and quickly turn it over the kitchen towel, sprinkled with powdered sugar. Remove the parchment paper. Sprinkle cake lightly with powdered sugar again. Starting at the short end, roll the cake with the towel. Let it cool completely for a few hours.


While cake is cooling, make the frosting. In the bowl of a stand mixer with paddle attachment, beat butter and cheese until smooth. Add vanilla, brandy, salt and cardamom, then powdered sugar and beat until smooth. Stir in chopped candied ginger. If frosting is too soft, refrigerate for 20-30 minutes before filling.

To Assemble:

When cake is completely cool, carefully unroll it. Spread cream cheese frosting evenly and roll tightly. Chill cake roll for 1 hour, so it firms up a little. Dust the top with powdered sugar. Slice and serve.

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
7:00 AM
Maidstone, Kent, UK
Bravo! Such a different take on how to use squash. And you made the twice rolled (or should I say rolled, unrolled and rolled up again) cake roll.
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