Hot Honey Chili Mac Stuffed Squash

Embrace the ultimate autumn comfort with this Hot Honey Chili Mac Stuffed Squash. This dish is a beautiful marriage of textures and flavors: the velvety roasted acorn squash provides a sweet, earthy base for a vibrant, cheesy chili mac that packs just enough heat to keep things interesting. Finished with a drizzle of spicy honey and fresh cilantro, it’s a meal that feels both rustic and sophisticated, perfect for a cozy weeknight dinner or a seasonal gathering.

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What makes this recipe truly stand out is the interaction between the caramelized edges of the roasted squash and the savory richness of the chili mac. By cooking the pasta directly in the skillet with the beans and broth, the macaroni absorbs all the deep spices, creating a cohesive and flavorful filling that transforms a simple comfort classic into something truly memorable.

Ingredients

• For the Roasted Squash:
• 2 medium acorn squash, halved and seeds removed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Chili Mac:
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 cup vegetable broth
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp hot honey (or regular honey + 1/2 tsp hot sauce)
• 1 cup elbow macaroni (dry)
• 1 cup shredded sharp cheddar cheese
• For Garnish:
• 2 tbsp chopped fresh cilantro
• Extra hot honey, for drizzling

Instructions

Step 1

Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, until tender when pierced with a fork.

Step 2

While the squash roasts, heat olive oil in a large skillet over medium heat. Add onion and cook 3 minutes until softened. Stir in garlic, red bell pepper, and jalapeño; cook 4-5 minutes until softened.

Step 3

Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and hot honey. Stir to combine and bring to a gentle simmer.

Step 4

Stir in the elbow macaroni. Cover and cook, stirring occasionally, for 8-10 minutes or until pasta is al dente. If mixture gets too thick, add a splash more broth or water.

Step 5

Remove skillet from heat. Stir in shredded cheddar cheese until melted and creamy.

Step 6

Once squash halves are roasted and cool enough to handle, flip them cut-side up. Spoon generous portions of chili mac into each squash half.

Step 7

Drizzle with additional hot honey and sprinkle with fresh cilantro before serving.

Zusatztipps für die Zubereitung

To ensure the best texture, cook the macaroni just until it reaches the al dente stage, as it will continue to soften slightly once added to the warm squash. If you prefer a spicier profile, don't be afraid to leave some seeds in the jalapeño or use a particularly bold hot honey. Always roast the squash until a fork slides easily into the flesh to ensure it is buttery and easy to eat along with the filling.

Varianten und Anpassungen

This recipe is highly versatile; for a meat-based version, brown 1/2 lb of ground turkey or beef with the onions before proceeding with the beans. You can also experiment with the cheese—swapping the sharp cheddar for pepper jack adds a tangy, spicy kick that pairs beautifully with the hot honey drizzle. For a gluten-free version, simply use your favorite certified gluten-free elbow pasta.

Serviervorschläge

Serve these stuffed squash halves while they are piping hot for the best experience. They pair exceptionally well with a robust Zinfandel, which complements the smoky spices, or a light, crisp lager to refresh the palate. A simple side salad with a lime vinaigrette can also help cut through the richness of the cheesy chili mac.

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Whether you're looking for a new meatless Monday favorite or a standout dish for a festive dinner, this Hot Honey Chili Mac Stuffed Squash delivers a satisfying blend of wholesome ingredients and indulgent flavors. It's a comforting bowl of goodness that brings a touch of heat and a lot of heart to your table.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can roast the squash and prepare the chili mac filling up to a day in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the filling gently on the stovetop, stuff the squash, and bake at 350°F for about 15 minutes until heated through.

→ What can I use if I don't have hot honey?

Regular honey works perfectly—simply add 1/2 teaspoon of your favorite hot sauce or a pinch of cayenne pepper to mimic that sweet-spicy balance. You can also make your own hot honey by gently heating 1/4 cup honey with 1 teaspoon red pepper flakes over low heat for 5 minutes.

→ How do I know when the squash is done roasting?

Pierce the squash with a fork—it should slide in easily with no resistance when fully tender. The flesh should be soft and creamy, and the edges may be lightly caramelized. This typically takes 35-40 minutes at 400°F.

→ Can I freeze the leftovers?

The chili mac filling freezes beautifully for up to 3 months. Store it in freezer-safe containers, thaw overnight in the refrigerator, and reheat on the stovetop with a splash of broth or water. The roasted squash is best enjoyed fresh, as freezing can affect its texture.

→ What other squash varieties work well?

Butternut squash, delicata squash, or even small pumpkins make excellent vessels for this filling. Adjust the roasting time based on size—delicata cooks faster (about 25 minutes), while butternut may need an extra 5-10 minutes.

→ How can I add more protein?

Brown 1/2 pound ground turkey, beef, or plant-based crumbles with the onions. You can also stir in extra beans, add cooked lentils, or top with crushed nuts or seeds like pumpkin seeds for additional protein and crunch.