Prepare basmati rice according to package directions. Preheat oven to 425°F.
Meanwhile, on a baking sheet, toss together butternut squash, maple syrup, olive oil, cayenne, salt and pepper. Bake for 15 to 18 minutes or until golden and tender.
Fill a deep saucepan with water; add vinegar. Bring to a gentle simmer; whisk to create gentle current (or vortex) in water. Crack one egg at time into saucepan; cook for 3 to 4 minutes or until set. Gently scoop out eggs using slotted spoon; place on plate lined with paper towel.
Divide cooked rice evenly among 4 serving bowls. Top each serving with roasted squash and 2 poached eggs. Garnish with basil.
For an added kick, drizzle with your favorite hot sauce.