Hot Honey Chili Mac Squash (Printable version)

Roasted acorn squash filled with spicy macaroni, black beans, and cheddar, finished with a sweet-hot honey drizzle.

# 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
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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on baking sheet and roast for 35 to 40 minutes until flesh is fork-tender.
02 - While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic, diced bell pepper, and jalapeño; cook for 2 to 3 minutes more.
03 - 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 a simmer.
04 - Cover and cook for 10 to 12 minutes, stirring occasionally, until macaroni reaches al dente texture and most liquid is absorbed.
05 - Remove from heat and stir in 2/3 cup shredded cheddar cheese until melted and fully incorporated.
06 - In a small bowl, whisk together honey and hot sauce to desired heat level.
07 - Once squash is roasted, carefully flip halves upright. Spoon chili mac generously into each squash half and sprinkle with remaining cheese.
08 - Return stuffed squash to oven upright for 8 to 10 minutes until cheese is melted and bubbly. Drizzle hot honey over stuffed squash and garnish with fresh cilantro and green onions. Serve immediately.

# Expert Advice:

01 -
  • It feels fancy enough to impress without demanding your entire evening in the kitchen.
  • The contrast between creamy, spicy mac and crispy-edged roasted squash hits in a way plain bowls never could.
  • Hot honey drizzle is genuinely the kind of finishing touch that makes people think you planned this perfectly.
02 -
  • Don't skip cooking the pasta directly in the broth with the other ingredients; it's how the pasta actually absorbs all that seasoning instead of remaining bland.
  • Let the squash get fork-tender in that first roast, because undercooked squash will feel stringy and unpleasant when you eat it.
03 -
  • Cut your squash in half the night before and store it cut-side down in the fridge so you can move quickly when you're ready to cook.
  • If your squash halves seem wobbly after roasting, slice a thin piece off the bottom of each to create a flat surface so they sit upright without tipping.
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