Preheat your grill to medium-high heat. Peel the butternut squash and slice it into 1/2-inch rounds. Brush both sides with olive oil and grill for about 5–6 minutes on each side until tender.

In a blender, combine egg yolks, salt, lime juice, and chipotle paste. Blend until well mixed. While blending, slowly drizzle in hot melted butter or ghee until emulsified.

In a skillet over medium heat, add ground chorizo. Cook for about 6–8 minutes, breaking it up with a spatula until fully crumbled and browned.

Fill a medium pot with water and a splash of white vinegar; bring to a gentle simmer. Create a whirlpool in the water and gently crack in each egg, poaching for about 4 minutes until whites are set but yolks are runny.

To assemble, place a layer of grilled butternut squash on each plate. Add a scoop of mashed avocado, followed by sautéed chorizo. Top with poached eggs and drizzle with chipotle hollandaise. Garnish with sliced jalapeños and fresh cilantro.