For my first post I tried to find something to make with leftover food I had in the house. The ingredients happened to be Butternut Squash and Ricotta Cheese. This was a fairly easy recipe and I tweaked it using some more spices to kick it up a notch! I hope you enjoy this.
For the Cake Roll:
3 eggs
1 cup sugar
2/3 cup mashed cooked butternut sqaush
3/4 cup all purpose flour
1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp all spice (cloves, nutmeg, whatever you chose)
pinch salt
1 cup finely chopped walnuts
Filling:
8 oz ricotta cheese (fresh and whole milk!)
2 tbsp soft butter
1 cup confectioners' sugar (powdered sugar for those who aren't familiar with that term)
3/4 tsp vanilla
Directions:
preheat oven to 375*. Use a jelly roll pan (approx 15x10- i used a smaller one) lined with waxed paper and butter and flour the paper.
Beat eggs for 3 min. Add sugar and beat til thick and light in color (about 2-3 min). Stir in squash. Combine flour and spices. Fold into egg mixture. Spread out batter evening. Sprinkle on nuts. Bake for about 15 min or until toothpick comes out clean.
Remove from oven and let cool in the pan for about 10 minutes. Then transfer cake to a dish towel sprinkled with powdered sugar. Remove the wax paper. Starting with the short end, roll the cake up in the towel. At the point- mine cracked. I think it looks rustic! Let COMPLETELY cool on rack.
Once cooled, unroll and evenly spread out filling. Re-roll. I cut the edges off to make them pretty. Cover and refrigerate for at least and hr before serving. Dust with powdered sugar if you want before you serve. Voila!
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