Hot Honey Chili Mac Stuffed Squash (Print Version)

Roasted acorn squash halves loaded with creamy chili mac, sweet and spicy hot honey, beans, and melted cheddar.

# What You'll Need:

→ Roasted Squash

01 - 2 medium acorn squash, halved and seeds removed
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 small yellow onion, diced
07 - 2 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 jalapeño pepper, seeded and minced
10 - 1 can (15 ounces) kidney beans, drained and rinsed
11 - 1 can (15 ounces) black beans, drained and rinsed
12 - 1 can (14 ounces) diced tomatoes
13 - 1 cup vegetable broth
14 - 1 1/2 teaspoons chili powder
15 - 1 teaspoon ground cumin
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1 tablespoon hot honey
20 - 1 cup elbow macaroni, uncooked
21 - 1 cup sharp cheddar cheese, shredded

→ Garnish

22 - 2 tablespoons fresh cilantro, chopped
23 - Additional hot honey for drizzling

# How to Make It:

01 - Preheat oven to 400°F. Brush cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until tender when pierced with a fork.
02 - While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 3 minutes until softened. Stir in minced garlic, diced red bell pepper, and minced jalapeño; cook 4-5 minutes until vegetables soften.
03 - Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and hot honey to the skillet. Stir thoroughly to combine and bring to a gentle simmer.
04 - Stir in uncooked elbow macaroni. Cover skillet and cook, stirring occasionally, for 8-10 minutes until pasta reaches al dente texture. Add additional broth or water if mixture becomes too thick.
05 - Remove skillet from heat. Stir in shredded cheddar cheese until completely melted and the mixture becomes creamy.
06 - Once squash halves are roasted and cool enough to handle, flip them cut-side up. Spoon generous portions of chili mac into each squash half.
07 - Drizzle additional hot honey over filled squash and sprinkle with fresh cilantro before serving.

# Expert Tips:

01 -
  • It looks impressive enough to serve guests but doesn't require any fancy techniques or stress.
  • The hot honey adds a sweet-spicy complexity that makes people ask what the secret ingredient is.
  • Everything cooks in one skillet while the squash roasts, so cleanup feels manageable.
02 -
  • Rinsing your canned beans thoroughly might seem fussy, but it prevents the chili mac from becoming thick and pasty as it sits.
  • Don't walk away while the pasta cooks into the sauce—it needs occasional stirring, or you'll end up with sticking on the bottom and uneven cooking throughout.
03 -
  • If your squash halves seem wobbly, slice a thin line off the bottom to create a flat surface so they don't rock around on the plate while you're eating.
  • Use a combination of both kidney and black beans rather than doubling one type—the slight difference in texture and flavor keeps things interesting.
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