Hot Honey Chili Mac Stuffed Squash (Printable version)

Roasted squash filled with spicy cheesy chili mac topped with hot honey drizzle

# Ingredient list:

→ 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
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

→ Garnish

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

# Step-by-step guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the 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 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 hot.

# Expert tips:

01 -
  • It's a complete meal in one stunning bowl: roasted squash, hearty chili mac, melted cheese, and that addictive hot honey all work together without needing sides.
  • The heat and sweetness balance perfectly: spicy chili meets honey drizzle in a way that makes you want another bite before you've finished the first.
  • It feels fancy but tastes like home comfort: dinner guests always think it's more complicated than it actually is.
02 -
  • Don't drain your canned tomatoes: I learned this the hard way when I first made this and ended up with something too thick and concentrated; the juice from the can is essential for creating a sauce that clings to the pasta instead of coating it like cement.
  • Taste the chili mac before it goes into the squash: This is your moment to adjust the salt, heat, and spice levels to your exact preference, because once everything is baked together, it's harder to fix.
03 -
  • Use sharp cheddar and shred it yourself: pre-shredded cheese has anti-caking agents that prevent it from melting into that smooth, creamy texture you're after, and sharp cheese has more flavor than mild.
  • Don't skip the first roast of the squash: rushing this step by trying to cook everything at once results in either raw squash or overcooked chili mac, so those 35 to 40 minutes are non-negotiable for the best texture.
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