Hot Honey Chili Mac Stuffed Squash (Print Version)

Roasted squash stuffed with spicy chili mac and topped with hot honey for the 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)
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 1 can (15 ounces) diced tomatoes with juice
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 ground 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 fresh cilantro, chopped
24 - 1/4 cup green onions, sliced

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on baking sheet. Roast for 35 to 40 minutes until flesh is fork-tender.
03 - 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 a 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 two-thirds 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 in upright position for 8 to 10 minutes until cheese is melted and bubbly.
11 - Drizzle hot honey over stuffed squash. Garnish with fresh cilantro and sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • The hot honey creates this addictive sweet-spicy-savory trifecta that keeps you reaching for another bite.
  • You get two dishes in one: tender roasted squash that feels special plus hearty, warming chili mac that actually tastes homemade.
  • It looks impressive enough to serve guests but comes together in about an hour and a half without fuss.
02 -
  • Don't skip cutting the squash completely in half lengthwise, because trying to scoop seeds from a whole roasted squash is a frustrating mess that teaches you this lesson the hard way.
  • If your macaroni looks a little wet after the 10 to 12 minutes of cooking, don't panic, the pasta continues to absorb liquid as everything sits, and you want the filling loose enough to still taste saucy rather than dry and pasty.
03 -
  • Cut your squash in half lengthwise rather than across, because the longer shape gives you more surface area for filling and looks more intentional on the plate.
  • Don't stir the squash while it roasts, as the bottom caramelizes slightly and adds a subtle nutty flavor that elevates the whole dish.
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