Hot Honey Chili Mac Stuffed Squash (Print version)

Roasted acorn squash filled with spicy chili mac, black beans, and melted cheddar, finished with sweet and spicy hot honey drizzle.

# What You 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 ground 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 cut sides of acorn squash halves with 2 tablespoons 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, cooking 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 consistency and most liquid is absorbed.
05 - Remove from heat and stir in 2/3 cup shredded cheddar cheese until 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. Return to oven for 8 to 10 minutes until cheese is melted and bubbly.
08 - Drizzle hot honey over stuffed squash and garnish with fresh cilantro and sliced green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • It looks restaurant-fancy but comes together in roughly an hour, making it perfect for impressing people without the stress.
  • The contrast between the honey's warmth, the squash's natural sweetness, and the chili's earthiness is genuinely addictive and keeps you reaching for another bite.
  • This recipe adapts beautifully—vegetarian as-is, or add ground meat if you like, swap the cheese for plant-based if needed, and the hot honey heat is entirely up to you.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid they sit in will make your chili mac gluey and thick in a way that's not pleasant, but rinsed beans give you control over the texture.
  • If your pasta seems undercooked after 12 minutes, give it another 2 or 3 minutes; pasta continues to absorb liquid and soften even after you stop stirring, so slightly al dente now means perfectly tender when you spoon it into the squash.
03 -
  • If your hot honey is too thick to drizzle smoothly, warm it gently over very low heat or even just let it sit at room temperature for a few minutes—thin honey flows better and coats the squash more evenly than cold, thick honey.
  • The chili mac develops better flavor if you let it simmer uncovered for the last 2 minutes, which reduces excess liquid and concentrates the spice blend so every bite tastes bold rather than diluted.
Return