Mexican Eggs Benedict

1 butternut squash
1 tbsp olive oil
1 large avocado, smashed with a fork.
5 chorizo sausages, casings removed
4 large eggs
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 jalapeno, sliced
1 tbsp chopped coriander
CHIPOTLE HOLLANDAISE:--
2 egg yolks
¼ tsp salt
1 tbsp lime juice
1 tsp chipotle powder
¼ cup hot melted butter

Peel a butternut squash and cut the long neck into slices approximately 1 cm in thickness. Heat a grill to medium high. Brush each butternut squash slice with olive oil and grill the slices for approximately 5-6 minutes per side until grill marks appear and the squash is slightly tender. Transfer the slices to the oven set on very low heat to keep them warm while you prep the rest of the recipe.
CHIPOTLE HOLLANDAISE: in a tall container add the egg yolks, salt, lime juice and chipotle pepper. Insert an immersion blender into the container and blend for 30 seconds. Very slowly drizzle the melted butter/ghee into the container while blending. This could also be done in a blender if you do not have an immersion blender.
Cook the ground chorizo meat in pan, breaking up the meat with a fork into a crumbly texture.
Bring a pot filled with approx 7 cm of water to a bottle and add SIDS LOW SUGAR RASPBERRY VINEGAR. Once the water is boiling, reduce the heat to medium low and move a spoon quickly in a circular motion in the water to create a whirlpool and then crack an egg into the middle. Leave to cook for 4 minutes before removing from the water using a slotted spoon. Repeat with the remaining eggs.
To assemble, place two butternut squash on a plate, top each slice with smashed avocado, some of the chorizo meat, a poached eggs and spoon the hollandaise overtop. Garnish with jalapeños and coriander before serving.