Prepare the Butternut Squash Rounds: Preheat your oven to 400°F (200°C). Arrange butternut squash rounds on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 to 25 minutes, or until they are soft and golden brown.

Cook the Chorizo: In a skillet over medium heat, cook the ground chorizo until browned and fully cooked, breaking it up into crumbles. Set aside.

Poach the Eggs: Fill a saucepan with water and add the vinegar, bringing it to a simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes, until the whites are set and yolks remain runny.

Make the Chipotle Hollandaise: In a blender, add the egg yolks, salt, lime juice, and chipotle pepper. Blend for a few seconds until combined. With the blender running on low, slowly stream in the hot melted butter or ghee until the mixture is smooth and thick.

Assemble: Place a roasted butternut squash round on each plate, then layer with a spoonful of smashed avocado, a scoop of chorizo, and a poached egg. Drizzle with the chipotle hollandaise sauce, and garnish with sliced jalapeños and chopped cilantro.

Serve: Serve immediately, enjoying each flavorful, layered bite!