3 lg. eggs
1 c. sugar
2/3 c. butternut strained squash
1 tsp. lemon juice
3/4 c. flour
1/2 to 1 c. chopped nuts
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Beat eggs at high speed for 5 minutes. Beat in sugar, stir in squash and lemon juice. Sift dry ingredients and fold in. Line greased 15 x 10 jelly roll pan or cookie sheet with sides with greased wax paper. Spread batter, sprinkle with nuts. Bake 10 to 15 minutes at 370 degrees until cake springs back when touched. Turn on towel covered with powdered sugar (confectioners') and roll up. When cool, gently unroll and fill with 4 tbsp. soft butter 1 c. confectioners' sugar 1/2 tsp. vanilla

Beat together. Reroll, top with confectioners' sugar. Chill and serve.