In a 425ºF oven, roast the squash, pumpkin and sweet potato until soft. Peel and puree in a blender until smooth. Set aside and let cool.
Mix in the spices and sugar and egg yolks to squash, pumpkin and sweet potato puree. Whip the cream until firm. Dissolve the gelatin and add to the pumpkin mix, then fold in the cream. Place in a bowl or individual cups/glasses and refrigerate for at least 4 hours.
Recipe by the Feisty Chef www.feistychef.ca