Hot Honey Chili Mac Stuffed Squash (Printable Version)

Roasted acorn squash stuffed with spicy chili mac, cheddar cheese, and hot honey drizzle for perfect sweet-heat balance.

# 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, optional for heat
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, to taste

→ Garnish

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

# Directions:

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

# Additional Tips::

01 -
  • It turns two comfort foods into one unforgettable dish that feels both cozy and exciting.
  • The contrast between sweet roasted squash and spicy chili mac creates flavors that keep you coming back for more.
  • Hot honey adds a glossy, sticky finish that ties everything together in the best way.
  • Leftovers reheat like a dream and taste even better the next day.
02 -
  • Place the squash cut side down during roasting or the flesh will dry out instead of caramelizing.
  • Do not skip stirring the chili mac while it simmers, or the pasta will stick to the bottom and burn.
  • Let the hot honey cool for a minute before drizzling so it thickens slightly and clings instead of running off.
03 -
  • Use a sharp chef knife to halve the squash safely, and microwave it for 2 minutes first if the skin is too hard to cut.
  • Taste your hot honey before drizzling and adjust the heat, because different hot sauces vary wildly in intensity.
  • If your chili mac looks dry before stuffing, stir in a splash more broth to keep it saucy and prevent it from turning pasty in the oven.
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