2 c. butternut squash, cooked & strained
3 eggs
1 c. sugar
3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon

Beat eggs; add sugar, then squash. Add remaining ingredients and beat well. Pour batter into greased and floured jelly roll pan. Bake at 375 degrees for 10 to 15 minutes until cake has pulled away from sides of pan. Loosen cake, turn onto linen towel already sprinkled with 10x sugar. Roll up. Cool.

1 c. 10x sugar
8 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla

Combine all ingredients and mix well. Unroll cake and spread cream cheese mixture onto cake. Then re-roll cake, sprinkling with 10x sugar. For best results, freeze cake roll for about 2 to 3 hours before serving.