Hot Honey Chili Mac Stuffed Squash

There's something about autumn that makes me crave dishes that feel like a warm hug, and this hot honey chili mac stuffed squash absolutely delivers. I discovered this combination by accident one October afternoon when I had roasted acorn squash halves cooling on the counter and a pot of spiced chili mac simmering on the stove, and it occurred to me that they belonged together. The sweetness of the roasted squash against the savory, slightly smoky mac felt like a conversation between two seasons, and then drizzling that hot honey over top made everything click into place.

My friend Sarah showed up unannounced on a chilly evening, and instead of ordering takeout like we usually do, I threw this together and watched her face light up when I pulled those golden, stuffed squash halves from the oven. The drizzle of hot honey caught the kitchen light, and somehow that moment—her laugh, the smell of roasted squash mingling with cumin and paprika—turned into one of those meals that becomes shorthand for comfort in our friendship. She's asked me to make it every time she visits now.

Ingredients

• Acorn squash: Choose squashes that feel heavy for their size, which means they're dense and sweet inside, and don't worry if they're slightly misshapen because they'll still roast beautifully.
• Olive oil: Use a good quality one for brushing the squash since that's where the flavor shines through.
• Yellow onion: The base of everything flavorful that happens in the skillet, and dicing it small means it'll soften quickly and distribute evenly.
• Garlic: Fresh minced garlic makes a noticeable difference here, so don't skip it or swap it for powder.
• Red bell pepper: It adds sweetness and color, and I always keep the dice consistent so everything cooks at the same rate.
• Jalapeño: Optional but recommended because it plays beautifully with the hot honey, and seeding it controls the heat level perfectly.
• Black beans: They provide protein and earthiness, and draining and rinsing them removes excess sodium so you control the salt.
• Diced tomatoes: Use canned if fresh aren't in season, and don't drain them because those juices are liquid gold for the mac.
• Tomato paste: A small amount concentrates the flavor and deepens the color of the whole dish.
• Elbow macaroni: Whole wheat works beautifully if you prefer it, and cooking it directly in the broth saves a step and infuses it with flavor.
• Vegetable broth: The liquid that brings everything together, and I prefer low-sodium so the spices take center stage.
• Chili powder, smoked paprika, cumin, oregano: These spices are the soul of the dish, layering heat and warmth in a way that feels intentional and balanced.
• Cheddar cheese: Mild cheddar works, but I lean toward a slightly sharper one because it stands up better to the spices and hot honey.
• Honey: Good honey matters here because you taste it directly, and raw honey has a complexity that brings everything together.
• Hot sauce: This is where you control the final heat level, so taste as you go and adjust to your preference.
• Fresh cilantro and green onions: These garnishes aren't just decoration; they add brightness that cuts through the richness and reminds your palate of fresh herbs.

Instructions

Heat your oven and prepare your canvas:

Preheat the oven to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is simple. This temperature is hot enough to caramelize the squash edges without burning them.

Season and roast the squash:

Brush those squash halves generously with olive oil—don't be shy—and season with salt and pepper, then place them cut side down on the sheet. They'll roast for 35 to 40 minutes, and you'll know they're done when the flesh is soft enough that a fork slides through easily.

Build the flavor base:

While the squash roasts, heat your olive oil in a large skillet over medium heat and add the diced onion, letting it soften and turn translucent—this takes about 3 to 4 minutes and fills the kitchen with the most inviting smell. Once it's ready, add the garlic, bell pepper, and jalapeño if using, cooking for another 2 to 3 minutes until everything is fragrant and the garlic's raw edge is gone.

Combine all the good stuff:

This is where the magic happens: stir in the black beans, diced tomatoes with their juice, tomato paste, uncooked elbow macaroni, vegetable broth, and all your spices at once. Bring it to a boil, then immediately turn the heat down to a simmer.

Let it cook down:

Cover and simmer for 10 to 12 minutes, stirring every couple of minutes so the pasta cooks evenly and nothing sticks to the bottom of the pan. You want the macaroni to be tender but still have some bite to it, and most of the liquid should be absorbed by the time you're done.

Make it creamy:

Remove from the heat and stir in 2/3 cup of the cheddar cheese, folding it in gently until it melts and coats everything in a savory, delicious layer. Taste it now and adjust your salt and spices if needed.

Make your hot honey:

In a small bowl, whisk together the honey and hot sauce, starting with 1 teaspoon of hot sauce and adding more if you want extra heat. This happens fast, so do this step while you wait for the squash to finish.

Fill your boats:

Once the squash is fork-tender and cool enough to handle, carefully flip each half upright and spoon that chili mac generously into the center of each one. Mound it a little because these squash halves are surprisingly spacious, and top with the remaining cheddar.

Finish in the oven:

Pop the stuffed squash halves back into the oven upright for 8 to 10 minutes until the cheese is completely melted and bubbling at the edges. Your kitchen will smell incredible.

Final touches:

Remove from the oven, drizzle that hot honey generously over each stuffed squash, then scatter cilantro and green onions on top. The hot honey will still be slightly warm and will catch all those little herb pieces perfectly.

Save

There was a moment during a family dinner when my nephew, who normally picks at everything, asked for seconds and then thirds of this dish, and my mother—who is not easily impressed—quietly mentioned it tasted like fall in a bowl. Those little acknowledgments remind me that cooking isn't just about feeding people; it's about creating moments where everyone at the table feels taken care of.

Making It Your Own

This recipe is honestly built for flexibility, and I love that about it. If you're craving something meatier, brown 8 ounces of ground turkey or beef in the skillet before adding the onion, and the rest of the recipe stays exactly the same—the spices are robust enough to carry the extra richness without tasting muddled. For a vegan version, swap the cheddar for a plant-based option and use maple syrup instead of honey, whisking it with hot sauce the same way, and you'll barely notice the difference. The squash itself keeps everything grounded and delicious no matter which direction you take it.

Timing and Planning Ahead

This meal comes together in just over an hour, but you can move things around to fit your schedule better. You could roast the squash halves the night before and keep them in the fridge, then simply reheat them while you make the chili mac, cutting your active time down significantly. If you're cooking for a crowd, everything up to the final cheese melt can be prepared ahead, and you just pop it in the oven to finish when guests are about to arrive. I've found that having the hot honey already made and waiting actually improves the flavor because the spices in it have time to settle and meld.

Pairing Suggestions and Serving

I always serve this with something fresh and crisp on the side to balance the richness, and a simple green salad with lemon vinaigrette works perfectly alongside it. Cornbread is also phenomenal because the slight sweetness echoes the roasted squash and the honey, and you can dip pieces into the chili mac like you're meant to. For drinks, I reach for something light and slightly acidic—a crisp white wine or even sparkling cider if you're going non-alcoholic—because the heat of the hot honey and spices really benefit from that palate cleanser.

• Serve immediately while the cheese is still bubbling and the hot honey is warm enough to coat everything.
• If making this for a potluck, assemble everything at home and transport it in a baking dish, then bake it at the host's house to arrive fresh and perfect.
• Leftovers keep beautifully in the fridge for up to three days, though the squash texture will soften slightly with time.

Save

This dish has become my go-to when I want to feel like I've cooked something special without spending all afternoon in the kitchen. Every time I make it, I'm reminded that the best meals are the ones that come together with intention and taste like someone cared.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Prepare the chili mac filling and roast the squash up to 2 days ahead. Store separately in the refrigerator. When ready to serve, reheat the filling, stuff the squash, and bake until heated through with melted cheese.

→ What other squash varieties work well?

Butternut squash or delicata squash make excellent alternatives. Adjust roasting time as needed—smaller squash like delicata may cook faster, while larger butternut halves might need extra minutes in the oven.

→ How can I reduce the spice level?

Omit the jalapeño entirely and reduce the hot sauce in the honey drizzle to 1/2 teaspoon. The chili powder and smoked paprika provide mild warmth without overwhelming heat, making this family-friendly.

→ Can I use different pasta shapes?

Small pasta like shells, cavatappi, or penne work beautifully. Avoid long noodles or oversized shapes that might be difficult to scoop neatly into the squash cavities.

→ Is this freezer-friendly?

Yes! Assemble the stuffed squash and freeze before the final baking step. Thaw overnight in the refrigerator, then bake at 400°F for 15-20 minutes until bubbly. Add the hot honey just before serving.