Spread a thin layer of butter over the inside of each squash half and place face down on a Pyrex baking dish. Cook the squash in the oven for 1 hour until soft. You can also peel and cube the squash and steam it in a steamer basket until soft. However you want to cook the squash is fine just make sure it’s soft.
In a food processor or blender combine the butter, eggs, milk, honey and spice. Scoop the meat of the squash out of the skin (and discard the seeds if you haven’t already). Add cooked butternut squash to the processor and mix all together. Pour batter into a prepared 9 x 12 glass baking dish and bake in the oven for 45 minutes.