• Place a  medium pan on high heat, add 2 tablespoons olive oil or ghee
• When pan and oil are hot add squash, cook for 8-10 minutes stirring here and there, turn heat down when necessary

While squash cooks:

• Cut avocado in half, remove pit and slice. Peel off skin and set aside
• Place a small non stick pan on high heat, heating for at least 2 minutes
• Add 1-2 tablespoons olive oil or ghee, so bottom of pan is well coated
• Crack eggs into very hot pan and then turn down heat to medium
• Allow eggs to cook undisturbed until whites are set and yolks are runny (if you like it cooked through turn egg half way through cooking time)
• Season butternut with sea salt and pepper to liking, when edges are browned and crispy, plate. Add sliced avocado and eggs, drizzle with hot sauce and enjoy!