½cup113g unsalted butter, melted and slightly cooled
Preheat oven to 375 degrees. Cut butternut squash in half, length-wise. Remove the seeds then place flat on a baking sheet with the center of the pan, the skin facing up.
Bake for 60-75 minutes, time will vary depending on the size of your squash. Remove the flesh, throwing away the skin of the squash. In a blend, puree or mash the butternut squash until completely smooth.
Preheat the oven to 375 F (190 C).
Spray 2 - 9 x 5 loaf pans with cooking oil or line with parchment paper for easy removal.
In a large bowl, mix together the cornmeal, flour, salt, nutmeg, cinnamon, ginger, baking powder, and baking soda. Set aside.
In another large bowl, whisk together the squash, eggs, and honey until well combined. Add in the milk, creamed corn and butter and whisk until combined.
Mix together the dry ingredients with the wet ingredients until well combined.
Divide batter in between the two pans.
Bake the cornbread for 45--55 minutes, or until a toothpick inserted in the middle comes out clean.
Cool bread on a baking rack for 10-15 minutes, then remove from bread pan.
Serve immediately with butter or cool completely and wrap in Saran wrap or Ziplock bag to serve later.