Preheat oven to 425 degrees.

Peel the cylindrical end of a butternut squash. Using a mandolin, slice the butternut width wise. My squash yielded 40 slices.

Toss the squash slices with olive oil and season with salt, pepper, cumin, and chili powder.

Arrange the slices onto two oiled baking sheets. Do not overlap the slices or they will not brown.

Roast the slices in a 425-degree oven for ten minutes, then flip the slices and cook for another ten minutes.

For each serving, fan five-roasted butternut squash slices in circle on a plate, and top with two fried eggs. Garnish with cilantro.

Serve with your favorite Mexican condiments such as: pico de gallo, crumbled queso fresco, and sliced avocado or guacamole.