Hot Honey Chili Mac Squash (Printable Version)

Spicy chili mac nestled in roasted acorn squash and topped with a hot honey glaze.

# What You'll Need:

→ Squash

01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Chili Mac

05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, diced
07 - 2 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 jalapeño, seeded and minced
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 1 can (15 ounces) diced tomatoes
12 - 1 tablespoon tomato paste
13 - 1 cup elbow macaroni
14 - 2 cups vegetable broth
15 - 1 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon cumin
18 - 1/2 teaspoon dried oregano
19 - 1/2 teaspoon salt
20 - 1 cup shredded cheddar cheese

→ Hot Honey

21 - 1/4 cup honey
22 - 1 to 2 teaspoons hot sauce

→ Garnish

23 - 2 tablespoons chopped fresh cilantro
24 - 1/4 cup sliced green onions

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until flesh is fork-tender.
02 - While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
03 - Add minced garlic, diced bell pepper, and jalapeño to the skillet. Cook for 2 to 3 minutes more, stirring frequently.
04 - Stir in black beans, diced tomatoes with juices, tomato paste, elbow macaroni, vegetable broth, chili powder, smoked paprika, cumin, oregano, and salt. Bring to a boil, then reduce heat to a simmer.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until macaroni is al dente and most liquid is absorbed.
06 - Remove from heat and stir in 2/3 cup shredded cheddar cheese until melted and combined.
07 - In a small bowl, whisk together honey and hot sauce to the desired spice level.
08 - Once squash is roasted, carefully flip halves upright. Spoon chili mac generously into each squash half and sprinkle with remaining cheese. Return stuffed squash to oven for 8 to 10 minutes until cheese is melted and bubbly.
09 - Drizzle hot honey over stuffed squash halves. Garnish with fresh cilantro and green onions. Serve immediately while hot.

# Additional Tips::

01 -
  • The sweet roasted squash plays against the spicy chili mac in a way that feels like a flavor plot twist you didn't see coming.
  • One dish that's actually substantial enough to be dinner, with built-in drama from the hot honey drizzle that guests always photograph.
  • It works beautifully for vegetarians and meat-eaters alike, so nobody needs a separate version.
02 -
  • Don't skip roasting the squash cut-side down first; it concentrates the sweetness and prevents watery, undercooked flesh that ruins the whole dish.
  • The pasta should still have texture when you remove the pan from heat, not mushy, because it continues to absorb liquid as everything sits together in the squash.
  • Hot honey needs to be whisked rather than just stirred together, which helps the heat distribute evenly instead of settling at the bottom in a spicy puddle.
03 -
  • Score the flesh of your squash lightly with a knife before roasting; it helps heat penetrate more evenly and prevents those hard spots in the middle.
  • Use a microplane or very fine grater on your cheddar instead of pre-shredded; it melts into a creamier sauce without the anti-caking agents that make the texture gritty.
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