Unroll the crescent rolls on a lightly floured surface. Separate the sheets into 4 rectangles. Pinch the perforations to seal.
In a small bowl whisk together sour cream with chipotle powder, smoked paprika and pinch of salt. Divide the sauce equally over 4 rectangles.
Place 1 tablespoon of mashed butternut squash, 5-6 baby spinach and 1 tablespoon of shredded mozzarella cheese on top of each rectangle. Sprinkle salt and pepper.
Fold each rectangle, starting from the short side and pinch the ends to seal. Cut into 3 equal parts. You will have total of 12 roll-ups.
Place the rolls on a baking sheet or pan lined with parchment paper.
Bake the crescent roll ups at 375 F degrees for 20 minutes on until nice golden brown in color.
Take the rolls out of the oven and meanwhile melt a tablespoon of butter in a pan. Add garlic salt and chopped cilantro to the butter and brush the rolls with this prepared butter.