Cut the butternut squash in half lengthwise, scoop out the seeds and place in a baking dish or a tray with parchment paper. Rub with olive oil and salt. Place in the oven and let bake until half tender, about 30 minutes.
While the squash is cooking, heat a small non-stick skillet with ½ tablespoon olive oil. Cook garlic, onion and mushrooms. Adjust taste with salt and pepper.
Remove butternut squash from the oven (don’t turn off the oven). Scrape with a fork.
Divide mushrooms and add on each butternut squash. Divide cheddar cheese and top butternut squash. Crack eggs and place one on each half of butternut squash.
Place back in the oven and bake for between 5 to 15 minutes, depending on your preference for the eggs.
Remove from the oven and serve warm with red chili, cilantro, sesame, thyme, salt and pepper.