1 (1 1/2 lb.) butternut squash
1 1/2 lbs. yams
1 c. milk
1 c. whipping cream
6 eggs, room temperature
1/2 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg, freshly grated
1/2 tsp. salt

Preheat oven to 400 degrees. Bake squash and yams until soft, about 1 hour. Cool to room temperature. Peel squash; discard seeds. Puree pulp in processor until smooth. Transfer 1 1/2 cups to mixer bowl. Peel yams. Puree in processor until smooth. Add 1 1/2 c. to squash. Beat remaining ingredients into mixture. (Can be prepared 1 day ahead and refrigerated. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Grease 6 or 7 cup souffle dish. Pour pudding into dish. Place in roasting pan. Add enough hot water to roasting pan to come 1 1/2 inches up side of souffle dish. Bake until pudding is firm to touch, about 1 1/2 hours. Serve hot. Serving size: 10.