Simple: Saute onions, then diced squash until soft, a pinch of salt and adding water to relieve caramalization. Then, minced garlic, a few cannellini and sprinkle of cinnamon and cumin. Dip tortillas, fill, roll and top with a little more sauce and queso.
Fresh and ripe Michigan butternut squash is a foremost favored food. These imported sorts lack the rich flavor, but caramalization brings out what flavors they have.
More culinary confirmation bias, but, outstanding, rich and complementary flavors — even better if the filling is made the day before and flavors are allowed to set up, as experienced as leftovers.