This moist cornbread combines the sweetness of butternut squash and the smokiness of chipolte chilies for an autumnal cornbread that is fancy enough for your holiday table
Preheat oven to 375 degrees F
In a medium mixing bowl combine the butternut squash, olive oil, rosemary, salt and pepper and pour onto a greased sheet pan and place in oven for 20 minutes, take out and let rest for 5 minutes
While squash is cooking, in a small bowl whisk together the flax-seed meal, water, vegetable oil and almond milk and let rest for 15 minutes
In a large mixing bowl wish together the softened cream cheese with the flax-seed/liquid mixture until smooth and stir in the green onions and cornbread mix until smooth
add the roasted butternut squash, making sure to scrap all the goodness from the sheet pan into the mixing bowl and stir well until combined
Turn oven down to 350 degrees F
Pour batter into prepared baking dish, I used cooking spray, place in oven for 40 to 45 minutes or until toothpick test comes clean. Let cool for at least 10 minutes before cutting into squares and serving. Serve with maple butter.