Sure, you’ve had chili-doused nachos, and now it’s time to meet their sophisticated cousin: nachos made with Ginger-Coconut Pork With Butternut Squash. Shredded pork is standard fare, but it is the fork-tender butternut squash that steals the show with its gentle sweetness and creamy texture. Topped with nacho all-stars like Monterey Jack cheese, avocado, and cilantro, this fusion of tastes and textures is sure to become a favorite. Serve as a hands-on, family-style dinner, or put out with beers as game-time nosh.


Credit: Victor Protasio

Recipe Summary test

15 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil. Arrange half of the chips in a single layer on baking sheet; top with half each of the Ginger-Coconut Pork With Butternut Squash and cheese. Repeat layers with remaining chips, Ginger-Coconut Pork With Butternut Squash, and cheese. Bake in preheated oven until cheese is melted and pork is heated through, 12 to 15 minutes. Sprinkle with avocado, onion, and cilantro. If desired, drizzle with Sriracha.