Cut the butternut squash in half lengthwise.

Scoop out the seeds and discard them.

Place 1 teaspoon olive oil in a small roasting pan.

Place the butternut squash in the pan cut side down and move around the pan to coat with the olive oil.

Put the pan in the oven and roast for 40 minutes.

Remove and let cool.

Peel the squash and cut into about 1/2 inch dice. (Reserve half of the butternut squash for another use.)

Place the squash in a blender with the milk and puree until smooth.

Place the olive oil in a skillet over medium high heat.

Add the garlic when the oil is hot and cook for about 1 minute. Stir frequently.

Add the beans.

Cook for about one minute. Stir continuously.

Add the cumin, paprika, chili powder, oregano, salt, pepper and water.

Stir and when the water begins to boil adjust the heat until it is simmering.

Simmer for about 5 minutes. Stir occasionally.

Stir in the butternut squash puree and the cilantro and 1/4 cup of the pumpkin seeds.

Place a large skillet or griddle over high heat. When hot spray with oil.

Add four corn tortillas and then top each with 1/4 of the bean and butternut squash mixture.

Top with the cheese and then each with another corn tortilla.

Lightly spray the top of the quesadillas with oil.

Cook for about 5 minutes on the first side, turn and cook for another 4 to 5 minutes.

Serve topped with 1 tablespoon of sour cream and 1 tablespoon of pumpkin seeds per quesadilla.