Preheat oven to 400 degrees F. Line a baking sheet with tin foil and lay bacon strips flat. Bake until done, but do not bake until crisp, about 12-15 minutes. You will finish cooking the bacon later. Rotate the baking sheet after 6 minutes for even cooking.

Remove par-cooked bacon from the pan and lay on paper towels to cool. Toss butternut squash, cinnamon, and thyme in the pan with the bacon drippings. Arrange squash in a single layer and return to the oven. Cook until tender and slighty browned, about 40 minutes, stirring occasionally for even cooking. About 5 minutes before the squash is done, you will want to add the strips of bacon back to the pan to warm and crisp them. You have the option of placing the whole strips on the pan or dicing the bacon and tossing with the squash.

Meanwhile, heat water in a large saucepan for poaching the eggs. Once the water is steadily simmering, add a dash of white vinegar. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Crack the eggs and gently tip them into the water one by one. Let cook about 3 minutes. Remove with a slotted spoon and drain on a paper towel.

Divide butternut squash and bacon between two plates and top each with two poached eggs. If desired, sprinkle with freshly grated cheese.