Hot Honey Chili Mac Stuffed Squash (View Print Version)

Creamy, spicy-sweet chili mac nestled inside tender roasted acorn squash for a cozy vegetarian dinner.

# What You'll Need:

→ 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, seeded and minced
10 - 1 (15 ounce) can kidney beans, drained and rinsed
11 - 1 (15 ounce) can black beans, drained and rinsed
12 - 1 (14 ounce) can diced tomatoes
13 - 1 cup vegetable broth
14 - 1 1/2 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 with 1/2 teaspoon hot sauce
20 - 1 cup dry elbow macaroni
21 - 1 cup shredded sharp cheddar cheese

→ Garnish

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

# Method:

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 and 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 onion and cook for 3 minutes until softened. Stir in garlic, red bell pepper, and jalapeño, cooking for 4 to 5 minutes until softened.
03 - 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.
04 - Stir in elbow macaroni, cover, and cook while stirring occasionally for 8 to 10 minutes until pasta reaches al dente. Add additional broth or water if mixture becomes too thick.
05 - Remove skillet from heat and stir in shredded cheddar cheese until completely melted and creamy.
06 - Once squash halves are roasted and cool enough to handle, flip cut-side up. Spoon generous portions of chili mac into each squash half.
07 - Drizzle with additional hot honey and sprinkle with fresh cilantro before serving.

# Expert Advice:

01 -
  • The squash becomes a natural bowl that holds everything without falling apart, and honestly, it makes plating feel effortless.
  • That honey-heat combination sneaks up on you in the best way, adding complexity to what could have been straightforward mac and cheese.
  • It's vegetarian but so deeply satisfying that nobody misses meat, though the option is always there.
02 -
  • The squash needs to cool slightly after roasting or the filling will make the flesh too soft and it loses its structural integrity, but letting it get completely cold is a mistake because everything gets watery.
  • Cooking the pasta directly in the chili sounds unusual but it absolutely works because the pasta absorbs flavor from the liquid rather than sitting in plain salted water.
03 -
  • Don't skip the smoked paprika because it adds a depth that makes people wonder what your secret ingredient is, and the answer is usually just one spice doing the heavy lifting.
  • If your cheese isn't melting smoothly, your heat is probably too high, so pull the skillet off the flame and stir gently because residual warmth finishes the job without breaking the sauce.
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