Divide the spinach into 2 or 3 batches and cook them in the microwave for about a minute, until wilted. Allow the cooked spinach to cool until it can be safely handled and press them with your hands to squeeze out as much liquid as you possibly can. Reserve.
While the spinach is cooling, scoop the flesh out of the butternut squash and set that aside.
Melt the lard in a heavy skillet (cast iron preferred) set over medium high heat. When the lard is nice and hot, add onion, celery, garlic and salt and cook until the veggies are fragrant and softened, about 2-3 minutes.
Add ground beef, white pepper, cumin, coriander and garam masala and continue cooking until the beef completely brown.
Add squash meat and drained spinach and mix lightly, just to distribute the ingredients somewhat evenly.
Create 3 dimples in the mixture and crack an egg into each dimple. Sprinkle the eggs with a little bit of salt and pepper.
Place in the oven to bake for 12-15 minutes, until the eggs are set.
Garnish with the sliced avocados and serve immediately.