Hot Honey Chili Mac Stuffed Squash (Printer-friendly)

Creamy chili mac with hot honey stuffed inside tender roasted acorn squash for a cozy, satisfying meal.

# Required Ingredients:

→ 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 - 1.5 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 mixed with 1/2 teaspoon hot sauce
20 - 1 cup elbow macaroni, dry
21 - 1 cup shredded sharp cheddar cheese

→ Garnish

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

# How-To Steps:

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 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, diced red bell pepper, and jalapeño; cook for 4 to 5 minutes until vegetables are softened.
03 - Add drained 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 dry elbow macaroni. Cover and cook, stirring occasionally, for 8 to 10 minutes or until pasta reaches al dente texture. Add additional broth or water if mixture becomes too thick.
05 - Remove skillet from heat. Stir in shredded cheddar cheese until completely melted and the mixture reaches a creamy consistency.
06 - Once roasted squash halves are 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 Suggestions:

01 -
  • Sweet & Savory Balance: The natural sweetness of the roasted squash and a drizzle of hot honey perfectly offset the savory, spicy chili mac.
  • Unique Presentation: Serving the meal directly in the squash halves makes for an impressive and colorful tabletop display.
  • One-Skillet Ease: The entire chili mac filling is prepared in a single pan, making the cooking process straightforward and cleanup a breeze.
02 -
  • Squash Prep: If your acorn squash halves won't sit flat on the baking sheet or plate, slice a tiny sliver off the bottom of the skin side to create a flat base.
  • Adjust the Heat: For a spicier kick, leave the seeds in the jalapeño or choose an extra spicy hot honey brand.
  • Cheese Melt: Stir in the cheese immediately after removing the skillet from the heat to ensure it incorporates into a smooth, creamy sauce.
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