Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
Step 2: While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute. Add the spinach and cook until wilted. Drain any excess liquid.
Step 3: Remove the squash from the oven and lightly mash it with a fork in a bowl. Mix in the sautéed spinach.
Step 4: Place a tortilla in a large skillet over medium heat. Spread a layer of the butternut squash and spinach mixture over half of the tortilla.
Step 5: Sprinkle a generous amount of Monterey Jack and goat cheese over the vegetables. Fold the tortilla in half.
Step 6: Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is melted. Repeat for the remaining tortillas. Slice and serve hot.