Hot Honey Chili Mac Stuffed Squash (Printable version)

Creamy, spicy-sweet chili mac nestled inside tender roasted acorn squash halves for a comforting vegetarian meal.

# Ingredient list:

→ 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, or regular honey with 1/2 teaspoon hot sauce
20 - 1 cup elbow macaroni, dry
21 - 1 cup shredded sharp cheddar cheese

→ Garnish

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

# Step-by-step guide:

01 - Preheat oven to 400 degrees Fahrenheit. Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Position cut-side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes until tender when pierced with a fork.
02 - While squash roasts, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic, red bell pepper, and jalapeño; cook for 4 to 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 to combine and bring to a gentle simmer.
04 - Stir in elbow macaroni, cover the skillet, and cook while stirring occasionally for 8 to 10 minutes or until pasta reaches al dente texture. Add additional broth or water if the mixture becomes too thick.
05 - Remove the 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. Drizzle with additional hot honey and sprinkle with fresh cilantro before serving.

# Expert tips:

01 -
  • The perfect balance of sweet hot honey and savory chili spices.
  • A hearty vegetarian meal that feels festive and elevated.
  • Creamy cheddar cheese and tender beans provide incredible texture.
02 -
  • Roasting the squash cut-side down creates a slight caramelization and prevents them from drying out.
  • Stir the macaroni occasionally while it simmers to prevent it from sticking to the bottom of the skillet.
  • Check the squash for tenderness with a fork at the 35-minute mark to ensure it doesn't overcook.
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