Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter

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For Brazilian Avocado Butter:

2 ripe avocados, peeled and diced

2 cloves garlic, crushed

1 lemon, zested and juiced

2 tablespoons honey (or more, if you like it sweeter)

1/4 cup olive oil

Salt

For Quesadillas:

Vegetable cooking spray

12 (1/2-inch) slices plain polenta "chub" purchased form the market

Butter, to saute

1/2 finely diced red onion

1/2 cup kabocha or butternut squash, peeled, diced 1/3-inch or smaller (pre-cut and pre-diced can be found in some stores like Trader Joes, or use a Benriner)

1/3 cup sweet corn kernels

12 (1/2-inch) slices drunken goat or other mild melty cheese cut into disks the same diameter as the polenta, if possible, or just an equivalent square.

Jalapeno jelly, for garnish