Hot Honey Chili Mac Squash

There's something about the smell of roasting squash that makes a kitchen feel like home, even if you're just learning to cook. I discovered this dish on a chilly October evening when I had half a dozen acorn squashes taking up fridge space and absolutely no plan for them. My roommate wandered in asking what smelled so good, and by the time I'd nestled spiced chili mac into those golden halves and drizzled them with hot honey, she was already setting the table. It became the kind of meal that people ask you to make again, the one that somehow feels both impressive and completely approachable.

I made this for my sister's book club last year, and I'll never forget her pulling me aside afterward to ask if I'd actually made it or ordered it from somewhere fancy. That moment of realizing you've created something that looks restaurant-quality in your own kitchen, that's when cooking stops feeling like a chore. She's made it three times since, which I take as the highest compliment.

Ingredients

• Acorn squash: Two medium halves give you the perfect vessel, sturdy enough to hold generous portions but not so enormous that you're left eating squash for days.
• Olive oil: Use it for both the squash and the base of your chili mac, which builds a subtle depth of flavor most people can't quite name.
• Yellow onion and garlic: These are your foundation; don't rush them, let them soften and become sweet before adding anything else.
• Red bell pepper: The brightness here keeps everything from feeling too heavy, and the color matters more than you'd think.
• Jalapeño: Optional but honestly, the heat makes the sweetness pop even more, so I always include it.
• Black beans and diced tomatoes: Canned is perfectly fine; fresh tomatoes will make this watery, so don't even try.
• Elbow macaroni: The small shape nestles better into the squash halves than larger pasta shapes.
• Vegetable broth: The liquid that becomes sauce; it's the reason everything stays cohesive and doesn't dry out.
• Chili powder, smoked paprika, cumin, and oregano: This spice blend is non-negotiable and makes the dish actually taste like something intentional.
• Cheddar cheese: Sharp cheddar melts beautifully and has enough flavor to stand up to the spices; plant-based works too.
• Honey and hot sauce: The drizzle that makes people lean in closer and ask what that amazing flavor is.
• Fresh cilantro and green onions: These aren't just garnish, they're the fresh counterpoint that the whole dish was waiting for.

Instructions

Heat your oven and prep the squash:

Get your oven to 400°F and line a baking sheet with parchment paper so nothing sticks. Halve your squash lengthwise, scoop out the seeds, brush the cut sides generously with olive oil, and sprinkle with salt and pepper like you mean it.

Get the squash roasting:

Place the halves cut-side down on your prepared sheet and slide them into the oven for 35 to 40 minutes, until the flesh is so tender a fork sinks through it easily. You'll know it's ready when the edges turn golden and the kitchen smells like caramelized autumn.

Start building your chili mac foundation:

While the squash roasts, heat olive oil in a large skillet over medium heat and add your diced onion, letting it soften for 3 to 4 minutes until it's translucent at the edges. You'll hear it sizzle gently and smell that sweet, savory aroma that means you're on the right track.

Add the aromatics and vegetables:

Stir in your minced garlic, diced bell pepper, and jalapeño if you're using it, and cook for another 2 to 3 minutes until everything becomes fragrant. This is where the magic starts happening in your pan.

Build the chili mixture:

Add your drained black beans, diced tomatoes with their juices, tomato paste, uncooked elbow macaroni, vegetable broth, and all your spices: chili powder, smoked paprika, cumin, oregano, and salt. Stir everything together so each piece of pasta gets coated and nothing settles on the bottom.

Simmer until the pasta is tender:

Bring the whole thing to a boil, then lower the heat to a gentle simmer, cover it, and let it bubble away for 10 to 12 minutes, stirring occasionally. The pasta will absorb the liquid and soften, and you'll start seeing that saucy, cohesive texture forming.

Finish with cheese:

Pull the pan off the heat and stir in two-thirds of your shredded cheddar, letting it melt into creamy pockets throughout the chili mac.

Make your hot honey:

While everything is cooking, whisk together your honey and hot sauce in a small bowl; start with 1 teaspoon of hot sauce and add more if you want real heat. Taste as you go because everyone's idea of spicy is different.

Fill and finish:

Once the squash is tender, carefully flip each half upright and spoon the chili mac generously into the cavity, then sprinkle the remaining cheese over the top.

Final melt and serve:

Return the stuffed squash to the oven for 8 to 10 minutes, just until the cheese is melted and bubbly and everything is heated through. Drizzle generously with your hot honey, scatter cilantro and green onions over top, and serve immediately while everything is still warm.

Save It

My neighbor brought this to a potluck and halfway through the evening, I caught three different people asking her for the recipe. That's when I realized this dish had crossed over from being something you make for yourself into something that creates moments; people remember eating it. It's the kind of meal that sits in someone's kitchen notes for months before they finally attempt it, and then they're suddenly texting you photos of their version.

Making It Your Own

The foundation here is flexible enough that you can adapt it without losing what makes it special. If you're feeding meat-eaters, brown 8 ounces of ground turkey or beef and add it right in with the onions; it integrates seamlessly and makes the whole thing feel heartier. For a vegan version, swap in plant-based cheese and use maple syrup instead of honey, and honestly, it's barely a compromise. The heat level of that hot honey drizzle is entirely up to you; I've made it for people who want barely a whisper of spice and others who want the kind of heat that makes you reach for water.

Timing and Temperature

The 1 hour and 15 minutes total is actually pretty forgiving because most of it is passive roasting time. You can prep all your vegetables while the squash is in the oven, which means the actual hands-on cooking time is maybe 20 minutes spread out. The critical thing is making sure your chili mac is done before the squash finishes roasting; it's easier to keep cooked pasta warm than to rush undercooked pasta into a squash half.

Serving and Storage

Serve this while everything is still steaming, right when the cheese has just melted and the hot honey is still thin enough to drizzle. The squash is best eaten immediately, but if you have leftovers, store the chili mac and squash separately in the refrigerator for up to three days; reheat gently in a 350°F oven with a little water to restore moisture, and drizzle fresh hot honey when you serve it. A crisp green salad or warm cornbread alongside feels exactly right and helps balance the richness.

• You can prep your vegetables the night before, which transforms this from an hour-long project into a quick assembly.
• If you're cooking for a crowd, double the chili mac but keep the squash quantities the same and offer it as a topping on the side for people to customize.
• Leftover hot honey keeps in an airtight container in the pantry for up to two weeks, so make extra if you're the type who drizzles it on everything.

Save It

This dish somehow became the recipe I make when I want to feel like I'm taking care of people, when comfort and impressive flavors need to come together in one bowl. It's one of those meals that sticks with you long after dinner ends.

Recipe FAQs

→ Can I make this dish vegan?

Yes, substitute cheddar with plant-based cheese and replace honey with maple syrup for a vegan-friendly version.

→ How spicy is the chili mac filling?

The heat level can be adjusted by adding or omitting jalapeño and varying the amount of hot sauce in the honey drizzle.

→ What can I use instead of acorn squash?

Other winter squash varieties like kabocha or delicata work well as an alternative base.

→ How do I ensure the macaroni cooks perfectly inside the chili filling?

Simmer the macaroni with vegetable broth and spices until al dente before stuffing the squash to guarantee proper texture.

→ Can I prepare this ahead of time?

You can prepare the chili mac mixture and roasted squash separately, then assemble and bake before serving.