Heat a cast iron pan on medium heat with a little avocado oil or other high heat oil.
Slice a delicata squash in half. Chop the cooked delicata squash.
Place the squash in the cast-iron pan and cook for 10-12 minutes. Flip the squash over so both sides cook. Exact cooking time depends on how thick you cut the squash.
In another pan, sauté spinach in avocado oil. Add cumin, pepper, and salt. Remove from the stove and pour into a bowl.
Place a gluten free flour tortilla in the cast-iron skillet. Add cheese, squash, and spinach on top of the tortilla.
Cover with another tortilla and cook for 3 minutes.
With a spatula, check the bottom tortilla. If it has crisped, use the spatula to flip it over so that the other side can cook. (Just like if you are making a grilled cheese sandwich.)
Remove from the pan and slice. Serve hot with sour cream and scallions.