1. Roast the Butternut Squash

• Peel the butternut squash and slice the long neck into ½-inch thick rounds.

• Brush each slice with olive oil and grill over medium-high heat for 5–6 minutes per side, until grill marks form and squash is tender.

• Keep warm in a low oven (around 200°F or 90°C) while preparing the remaining components.

2. Make the Chipotle Hollandaise

• In a tall container or blender, combine egg yolks, salt, lime juice, and chipotle pepper.

• Using an immersion blender, blend for 30 seconds.

• Slowly drizzle in the hot melted butter while continuing to blend until smooth and emulsified. (If using a blender, follow the same process.)

3. Cook the Chorizo

• In a skillet over medium heat, cook the ground chorizo, breaking it up into small crumbles with a fork or spatula.

• Cook until fully browned and cooked through. Set aside.

4. Poach the Eggs

• Fill a pot with about 3 inches of water and bring it to a gentle boil. Add the vinegar.

• Reduce heat to medium-low and stir the water to create a whirlpool.

• Crack an egg into the center of the whirlpool and cook for 4 minutes.

• Remove with a slotted spoon and repeat with remaining eggs.

5. Assemble

• Place two slices of butternut squash on each plate.

• Top each with smashed avocado, a spoonful of cooked chorizo, and a poached egg.

• Drizzle chipotle hollandaise over the top.

• Garnish with sliced jalapeños and fresh cilantro. Serve immediately.