Preheat oven to 400 degrees F.

In large bowl, drizzle butternut squash with extra virgin olive oil. Season with garlic powder, smoked paprika, chipotle powder, ground cumin, salt and pepper. Toss to evenly coat.

On non-stick baking sheet, spread butternut squash in single layer. Bake 20-25 minutes, or until squash is tender. Set aside until cool enough to handle.

In small bowl, combine yogurt and chipotle peppers/salsa until well combined. Refrigerate to keep chilled.

On flat work surface, spread out tortilla. Working on half, sprinkle ½ cup shredded mozzarella, evenly distribute roasted butternut squash, then top with ½ cup spinach. To close, fold over empty half tortilla. Repeat with three more tortillas.

Working one tortilla at a time, in non-stick pan, cook quesadilla over medium heat for approximately 6 minutes – or until cheese is melted, spinach is wilted and tortillas are crispy. Flip each halfway through. (Tip: Place each quesadilla on baking sheet in oven at low temperature to keep warm while cooking remaining quesadillas.)

Cut each quesadilla into 4 triangles and serve warm with chipotle cream.