butternut squash pudding

This is something I've made a few times. Its good for when I want something sweet.

INGREDIENTS:
large butternut squash
1 sweet potato
handful of pecans (optional)
three dates (optional, to make it sweeter)
honey
cinnamon
sprinkle of salt
2 eggs
DIRECTIONS:
Wrap the butternut squash and sweet potato in aluminum foil loosely and bake at a high temperature for a good few hours, until soft all the way through. In a food processor, scoop out the squash insides and sweet potato. Add the eggs, pecans, dates, squirt of honey, and salt. Process until well mixed. Spoon into an oven-safe dish. Sprinkle with cinnamon and bake for an hour at 350.