•1 cup sugar
•2/3 cup mashed cooked butternut squash
•3/4 cup all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon ground cinnamon
•1 cup finely chopped walnuts
•1 package (8 ounces) cream cheese, softened
•2 tablespoons butter, softened
•1 cup confectioners’ sugar
•3/4 teaspoon vanilla extract
•Additional confectioners’ sugar, optional
•Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper and set aside.
•In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in squash. Combine the flour, baking soda and cinnamon ingredients; fold into squash mixture. Spread batter evenly into prepared 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.
•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 a wire rack.
•In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners’ sugar if desired. Yield: 10 servings.