Fall Dessert Roll - Made with squash?
Most people consider a dessert a “fall” dessert when it’s made with pumpkin. Spoiler alert: This isn’t made with pumpkin!(Although you could use pumpkin!) This fall dessert roll is absolutely delicious and is made with squash instead of pumpkin. This is one of my most favorite desserts because it is healthier for you and amazingly delicious! 😋 You don’t even taste the squash! This recipe is so good that everyone will love it! (Even those who don’t like squash!) It’s taste is somewhere in between a cinnamon pumpkin roll and a coffee cake.This is an amazing, must-try dessert! It’s almost 100% guaranteed to please you! Now, let’s get on with the recipe.
If you’d like to follow the recipe by watching it:
Fall Dessert Roll Recipe:
Bake Time - 12-15 minutes
Servings differ greatly: roughly 10 avg.
Ingredients:
Bread:
- 3/4 cup all-purpose flour / gluten free
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 eggs
- 1/2 cup granulated sugar/honey*/maple syrup*
- 2/3 cup of cooked or frozen** butternut squash
- 1 tsp vanilla extract
Frosting:
- 1 tsp vanilla extract
- 1/2 cup confectioners’ sugar, plus extra if you would like to sprinkle on top of roll when done
- 1 8oz package cream cheese, softened
- 1/4 cup (1/2-stick) butter, softened
(1) If you’re using fresh squash (only one squash needed), you’ll need to cook it using a slow cooker. Before you put the squash in the slow cooker, wash and dry it off. Then take a knife and cut three slits on the top and the bottom of the squash. Then put the squash in the slow cooker for 4 hours on high. When the squash is done, scoop the seeds out and scoop into a bowl. (If the squash was frozen, thaw and drain it before use.)
(2) Preheat oven to 375 degrees F. Coat a 10 x 15-inch rimmed baking sheet with cooking spray.
(3) In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt; mix well and set aside.
(4) In a large bowl, with an electric mixer on high speed, beat eggs 4-5 minutes, or until fluffy. Beat in granulated sugar, squash, and 1 teaspoon of vanilla extract. Beat flour mixture into squash mixture until well blended, then put batter onto baking sheet.
(5) Bake 12-15 min, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with confectioners’ sugar. (Be careful when you flip the bread onto the towel.) While bread is still hot, roll it up jelly roll-style from the narrow end; cool on a wire rack. When cool, unroll bread. (While bread is still cooling, set out your cream cheese and butter so they may soften.)
(6) In a small bowl, with an electric mixer on medium speed, beat 1/2 cup confectioners’ sugar (add only a little bit of the 1/2 cup at a time), the cream cheese, butter, and vanilla extract together until creamy. Spread over the top of the cake and then roll it up again. Chill at least 2 hours. When ready to serve, sprinkle with confectioners’ sugar, if wanted, then cut into 1/2-inch slices.
(7) Enjoy! 😋
* Substitutes for an ingredient
**If frozen, it must be thawed and drained
Thank you for reading! Enjoy!