Hot Honey Chili Mac Stuffed Squash (Printable)

Roasted acorn squash boats filled with spicy chili mac and topped with sweet heat honey glaze

# What You'll 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 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 fresh cilantro, chopped
24 - 1/4 cup green onions, sliced

# How to Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on prepared baking sheet. Roast for 35 to 40 minutes until flesh is fork-tender.
03 - 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.
04 - Add minced garlic, diced bell pepper, and jalapeño to skillet. Cook for 2 to 3 minutes more until fragrant.
05 - 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.
06 - Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
07 - Remove from heat and stir in 2/3 cup shredded cheddar cheese until fully melted.
08 - In a small bowl, whisk together honey and hot sauce to desired heat level.
09 - Once squash is roasted and tender, carefully flip halves upright. Spoon chili mac generously into each squash half. Sprinkle with remaining cheese.
10 - Return stuffed squash to oven in upright position for 8 to 10 minutes until cheese is melted and bubbly.
11 - Drizzle hot honey over stuffed squash halves. Garnish with fresh cilantro and sliced green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • The texture contrast between creamy mac and tender roasted squash keeps every bite interesting.
  • You get that addictive heat-and-sweet combo that makes you keep coming back for more.
  • It's impressive enough to serve guests but forgiving enough to make on a weeknight when you're tired.
02 -
  • Don't skip roasting the squash cut side down at first because this step caramelizes the edges and makes them sweet and slightly crispy, which is the textural secret to the whole dish.
  • Stir the chili mac occasionally while it simmers because the pasta can stick to the bottom and scorch, and you'll lose that silky texture you're after.
  • Make the hot honey at the very last moment before serving because it stays thinner and more drizzle-able when it's fresh, rather than cooling and thickening.
03 -
  • If your squash halves wobble on the baking sheet, trim a tiny bit off the bottom to make them sit flat and stable while they roast.
  • The hot honey should be warm when you drizzle it, so time it so you're drizzling within just a minute or two of pulling the stuffed squash from the oven.
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