Preheat the oven to 400 degrees F (200 degrees C).
Place the Butternut Squash (1) on a sheet pan, add Extra-Virgin Olive Oil (2 tablespoon), Ground Cinnamon (1/2 tablespoon), and Kosher Salt (to taste) and toss lightly with your hands.
Roast for 30-35 minutes, until tender, tossing twice during cooking with a metal spatula so the cubes brown evenly.
Meanwhile, heat butternut squash and Extra-Virgin Olive Oil (2 tablespoon) in a large sauté pan over medium heat. Add the Yellow Onion (4) and cover for 10 minutes to let them steam.
Remove the lid and continue to cook over medium-low heat, stirring occasionally, for about 45 minutes, until the onions are golden brown.Add the Apple Cider Vinegar (2 tablespoon)and cook for 2 more minutes, scraping the brown bits from the pan.Remove from the heat and set aside.
Place the cooked squash in the bowl of a food processor. Add the Chipotle Peppers in Adobo Sauce (1), Maple Syrup (1 tablespoon), Chicken Broth (1/3 cup), remaining Unsalted Butter (3 tablespoon) and Kosher Salt (to taste) and process until smooth.
Spread one layer of Lightly Salted Corn Tortilla Chips (1 bag) onto the sheet pan you used to roast the squash. Spoon half the squash mixture on top, distributing it as evenly as you can.
Spoon half the caramelized onions on top, followed by half the Fontina Cheese (3 cup) and half the Monterey Jack Cheese (3 cup).
Repeat with remaining chips, squash, onions and cheese to make one more layer. Bake for 10 minutes, until the cheese has melted and is beginning to brown at the edges.
Sprinkle with the Avocado (1) and Pepitas (1/4 cup) and serve immediately. Enjoy!