Hot Honey Chili Mac Stuffed Squash (Printable version)

Roasted acorn squash filled with creamy, spicy-sweet chili mac loaded with beans and topped with cheddar.

# What You’ll Need:

→ 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, 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
20 - 1 cup elbow macaroni, dry
21 - 1 cup shredded sharp cheddar cheese

→ Garnish

22 - 2 tablespoons chopped fresh cilantro
23 - Hot honey for drizzling

# Directions:

01 - Preheat oven to 400°F. Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 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, diced red bell pepper, and minced jalapeño; cook for 4-5 minutes until vegetables are tender.
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 and cook, stirring occasionally, for 8-10 minutes until pasta reaches al dente consistency. If mixture becomes too thick, add additional broth or water as needed.
05 - Remove skillet from heat. Stir in shredded cheddar cheese until fully melted and the mixture achieves a creamy consistency.
06 - Once roasted squash halves have cooled enough to handle, flip them cut-side up. Spoon generous portions of chili mac filling into each squash half.
07 - Drizzle additional hot honey over each filled squash half and sprinkle with fresh cilantro before serving.

# Expert Advice:

01 -
  • It delivers comfort food satisfaction without feeling heavy, thanks to the roasted squash acting as a natural, nutrient-rich bowl.
  • The hot honey adds just enough sweet heat to make your taste buds sit up and pay attention, cutting through the creamy cheese perfectly.
  • Everything comes together in one skillet (plus the oven), meaning minimal cleanup for maximum flavor.
02 -
  • Don't skip roasting the squash cut-side down at first, this method ensures the flesh gets tender and slightly caramelized instead of just softening evenly.
  • The hot honey makes all the difference in the final flavor, so don't substitute it with regular honey plus hot sauce unless you absolutely must, the quality matters here.
  • If your chili mac seems watery after the pasta is done, let it sit uncovered for a minute or two and it will thicken slightly as it cools.
03 -
  • Choose a hot honey that has actual heat behind it, not just a whisper of spice, because it's the star of the final flavor profile and needs to shine.
  • Cooking the pasta directly in the chili mixture instead of separately saves dishes and allows the pasta to absorb all the flavor rather than tasting plain underneath the sauce.
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