Place a large skillet with 1 tbsp coconut oil or ghee over medium-high heat.
Sprinkle the chicken with salt, pepper, and cumin and add it to the pan. Cook until no longer pink in the center, about 5 minutes per side. Reduce heat to low, cover, and cook 8-9 minutes longer. Cut the chicken into thin slices.
In a bowl or processor, mash the beans with the butternut squash puree.
Spread the bean and squash mixture over two of the tortillas, then arrange the chicken slices on top. Sprinkle the cheese over the chicken and press another tortilla on top.
Place other tablespoon of oil or ghee into large skillet, add quesadilla and cook until cheese melts, about 4 minutes per side. Cut quesadillas into halves and serve with salsa and lime.