Hot Honey Chili Mac Stuffed Squash

Experience the ultimate cozy, comforting dish with this Hot Honey Chili Mac Stuffed Squash. Featuring a creamy chili mac packed with a gentle heat and a touch of sweet honey, this meal is served inside tender roasted acorn squash halves for a truly satisfying and memorable dining experience.

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The roasting process transforms the acorn squash into a buttery, sweet vessel that perfectly complements the bold flavors of the chili mac. As the sharp cheddar melts into the mix of kidney and black beans, every bite of elbow macaroni becomes a rich, flavorful delight.

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 3 tbsp olive oil (divided)
• 1 tsp salt (divided)
• 1/2 tsp black pepper (divided)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 cup vegetable broth
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp hot honey (or regular honey + 1/2 tsp hot sauce)
• 1 cup elbow macaroni (dry)
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh cilantro
• Extra hot honey, for drizzling

Keep kitchen knives sharp for safer slicing, chopping, and precise prep during everyday cooking.

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Instructions

Step 1

Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, until tender when pierced with a fork.

Step 2

While the squash roasts, heat olive oil in a large skillet over medium heat. Add onion and cook 3 minutes until softened. Stir in garlic, red bell pepper, and jalapeño; cook 4-5 minutes until softened.

Step 3

Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and hot honey. Stir to combine and bring to a gentle simmer.

Step 4

Stir in the elbow macaroni. Cover and cook, stirring occasionally, for 8-10 minutes or until pasta is al dente. If mixture gets too thick, add a splash more broth or water.

Step 5

Remove skillet from heat. Stir in shredded cheddar cheese until melted and creamy.

Step 6

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.

Step 7

Drizzle with additional hot honey and sprinkle with fresh cilantro before serving.

Zusatztipps für die Zubereitung

To ensure the best results, use a large skillet to provide enough space for the macaroni to cook evenly in the broth. If you prefer even more heat, consider using a spicier variety of hot honey or increasing the amount of minced jalapeño in the chili base.

Varianten und Anpassungen

For a meat option, you can add 1/2 lb of ground turkey or beef with the onions and cook until browned. To accommodate dietary needs, use certified gluten-free pasta and plant-based cheese alternatives. For a different flavor profile, swap the sharp cheddar for pepper jack cheese to add a tangy kick.

Serviervorschläge

Serve this dish warm, topped with a fresh sprinkle of cilantro and a generous drizzle of hot honey. It pairs beautifully with a robust Zinfandel or a light lager to balance the spice and sweetness of the squash.

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This Hot Honey Chili Mac Stuffed Squash is the perfect recipe for a chilly evening, offering a delightful blend of textures and flavors that will satisfy everyone at the table.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can prepare the chili mac filling up to 2 days in advance and store it refrigerated. Roast the squash ahead as well. Reheat the filling, stuff the squash, and warm everything in a 350°F oven for 15-20 minutes before serving.

→ What other squash varieties work well?

Butternut squash creates a sweeter, nuttier profile, while delicata squash offers thinner skin that's edible. Kabocha squash brings a dense, slightly sweet flesh that holds up beautifully to hearty fillings like this chili mac.

→ How can I make this gluten-free?

Use certified gluten-free elbow macaroni or substitute with gluten-free penne, shells, or rotini. Always check your spice blends and broth labels to ensure they're certified gluten-free, as some contain hidden gluten additives.

→ Can I freeze the stuffed squash?

Freeze assembled, uncooked stuffed squash halves wrapped tightly for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F for 25-30 minutes until heated through and bubbly.

→ What proteins can I add besides the meat option?

Quinoa adds protein and texture while keeping it vegetarian. Lentils work beautifully alongside the beans. For extra protein without meat, stir in chopped walnuts or pumpkin seeds during the last few minutes of cooking.

→ How do I adjust the heat level?

Reduce or omit the jalapeño for milder flavor. Increase heat by adding cayenne pepper, using extra hot honey, or leaving some jalapeño seeds in. The heat mellows slightly during cooking, so taste and adjust before serving.