Butternut Squash Cake Roll

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

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. 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. 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. 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.

eggs, sugar, mashed cooked butternut squash, flour, baking soda, ground cinnamon, walnuts, confectioners, filling, cream cheese, butter, sugar, vanilla extract, confectioners

Taken from www.food.com/recipe/butternut-squash-cake-roll-189018 (may not work)