Wash hands with soap and water. Preheat the oven to 400 degrees. Grease a baking sheet. Wash and dry jalapeno and lime. Half and juice the lime. Carefully seed and chop the jalapeno (see video for safety tips).

Toss the butternut squash with a little oil and spread onto the prepared baking sheet. Season with salt and pepper and bake until tender, about 20 minutes.

Heat a large skillet over medium high heat and cook the chorizo until browned. Set aside and keep warm.

Heat a little oil in a small skillet over medium high heat. Cook 8 eggs on one side, flip and cook to desired doneness.

Separate the egg yolks from the whites, of the remaining 2 eggs using the video and discard the 2 whites. Melt ¼ cup butter in a microwave-safe bowl. In a blender, combine 2 egg yolks, ¼ tsp salt, 1 tbs lime juice, and the chipotle in adobo. With the blender running, drizzle in the butter forming a sauce.

To serve, top butternut squash with chorizo, guacamole, and eggs. Drizzle with sauce and sprinkle with jalapeno, if desired. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.