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Butternut Squash Cake Roll

Posted by tspbasil
October 23, 2015
Featured in: Sweet Splurges, Dessert
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A lighter twist on pumpkin roll - butternut squash cake roll with Greek yogurt filling.

Warm up to Fall's other favorite flavor, butternut squash, with this sweet cake roll recipe that will have you in the mood for the coming holiday season.

by Deanna Segrave-Daly

Is it just me or is this the year pumpkin went too far?

Don’t get me wrong. I love me a slice of pumpkin pie and I’m giddy to try out my co-blogger/business partner’s Whole Pumpkin Cheddar Gratin recipe (yes, you stick the entire pumpkin in the oven.) 

But when I’m seeing pumpkin marshmallows, pumpkin Oreos, pumpkin tomato sauce and pumpkin tortilla chips, it seems like a classic case of too much of a good thing and I’m crying “uncle.”

Not to mention this pumpkin madness starts before August is even over. While I’m still sitting on a beach with a watermelon margarita lemonade in hand. #JustNo.

While brainstorming for this month’s Sweet Splurges column, I realized it had been ages since I made a jelly roll cake and of course, pumpkin roll came to mind first. But I had just roasted a butternut squash to make this Creamy Thai Squash Soup. And that squash was so lovely and sweet, that a light bulb went off.

A lighter twist on pumpkin roll - butternut squash cake roll with Greek yogurt filling.

Then I took a trick out of Regan’s book and used her brilliant and super easy recipe for Greek Yogurt Frosting as the start to a lighter filling vs. the traditional cake roll filling usually made up of cream cheese, Cool whip, whipped cream and/or butter. 

Often, when I dream up a recipe like this, it doesn’t quite live up to my expectations.  But that was not the case this time.

Let’s just say I have a brand new favorite fall dessert in this cake roll….without a pumpkin in sight.

A lighter twist on pumpkin roll - butternut squash cake roll with Greek yogurt filling.

The main tweaks I made to the traditional pumpkin roll recipe:

  • Used butternut squash puree in the cake batter and the filling
  • Used vanilla Greek yogurt instead of cream cheese for filling
  • Cut back on whipped cream and left butter out of filling


A lighter twist on pumpkin roll - butternut squash cake roll with Greek yogurt filling.

A lighter twist on pumpkin roll - butternut squash cake roll with Greek yogurt filling.

Butternut Squash Cake Roll


14-16 servings


  • 2 cups vanilla Greek-style yogurt
  • 1 cup powdered sugar
  • 10 ounces chopped butternut squash, uncooked (or 1 cup cooked butternut squash puree)
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup whipped cream
  • Powdered sugar for dusting


  1. Note: Start making the filling the day before you want to bake by combining yogurt and powder sugar and following these Greek Yogurt Frosting instructions. (After beating drained yogurt and powered sugar, place back in refrigerator until baking day.)
  2. To make cake, first make butternut squash puree. Preheat oven to 375 degrees F. Toss squash with 2 teaspoons of olive oil and arrange on a baking sheet coated with cooking spray. Roast for 30-35 minutes or until squash is soft.
  3. Place squash in blender with ¼ cup water and puree until smooth. (Add a few more teaspoons of water as needed.) You’ll need one cup puree in total.
  4. Lower oven temperature to 350 degrees F.
  5. In a large bowl, beat together ¾ cup squash puree with eggs (save remaining ¼ cup puree for filling.) In another bowl, whisk together sugar, flours, baking powder, cinnamon, nutmeg and salt. Add dry ingredients to butternut squash mix and beat until all ingredients are incorporated.
  6. Coat a 10x15-inch jelly roll pan with cooking spray and place parchment paper on top. Spray again with cooking spray. Spread batter in pan and place in oven. Bake for 15 minutes. Remove from oven.
  7. Spread a large dishtowel on counter and dust with powdered sugar. Carefully flip cake over onto towel and remove parchment paper. Starting with the long end, roll up the cake into the towel. Place on a cooling rack, seam side down, and cool completely (for about an hour.) 
  8. While cake is cooling, finish making the filling by removing yogurt frosting from refrigerator and beat in remaining ¼ cup squash puree. Fold in whipped cream.
  9. Once cake has cooled, gently unroll. Spread about three-fourths of the filling evenly all over the cake, up to the edges. (Save remaining filling to frost/top cupcakes, muffins or waffles.)
  10. Carefully and tightly, roll up the cake again without the towel. Place seamside down on cutting board. Dust with powdered sugar. Slice and serve.

Click for nutritional information
Calories 156
Carbohydrates 30.7g
Fiber 1.4g
Sugar 22.6g
Fat 2.1g
Protein 4.4g
Sodium 74mg
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Deanna Segrave-Daly is the author of the SWEET SPLURGES Feature on HealthyAperture -- a monthly column designed for the reader who wants to eat healthfully most of the time but who also enjoys indulging now and then, too. Deanna is a food-loving dietitian who writes, develops recipes and dabbles in food iPhoneography for her blog Teaspoon of Spice. Along with being the {Sweet Splurges} Features Editor at Healthy Aperture, she is also the co-founder of The Recipe ReDux and Blog Brûlée. Her 8-year old daughter and picky eater husband keep her inspired to create appealing, good-for-you family cuisine.
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