Save Last October, I was standing in my kitchen on a random Tuesday evening, staring at two halves of acorn squash and wondering how to make them feel like dinner instead of just a side dish. That's when the idea struck—what if I stuffed them with something warm, spicy, and comforting? I grabbed what I had: pasta, beans, tomatoes, and that bottle of hot sauce that's been sitting in my cabinet. The first bite was a revelation, sweet roasted squash giving way to this tangy, smoky chili mac, all finished with a drizzle of hot honey that made everything sing.
My sister came over the weekend after I perfected this, and she was skeptical until she actually tasted it. Watching her eyes light up when the sweet and heat hit at the same time made me feel like I'd discovered something special. Now she texts me photos of her own versions, adding different cheeses or swapping in ground turkey, and I love seeing how she's made it her own.
Ingredients
- Acorn squash: These sturdy halves become your edible bowl, and roasting them slowly brings out their natural caramel sweetness that balances the spicy filling.
- Olive oil: Use it generously on the squash—it helps them brown and caramelize beautifully.
- Yellow onion and garlic: The aromatic base that makes everything taste intentional and warm.
- Red bell pepper: Adds sweetness and color, and it softens into the chili mac without disappearing.
- Jalapeño: Optional, but it gives a fresh heat that's different from chili powder alone.
- Black beans: They absorb all the spices while adding protein and texture.
- Diced tomatoes and tomato paste: The tomato paste deepens the flavor in just a tablespoon, so don't skip it.
- Elbow macaroni: Cook it slightly less than package directions since it continues cooking when everything bakes together.
- Vegetable broth: This is what transforms pasta and beans into something creamy and sauce-like.
- Spices (chili powder, smoked paprika, cumin, oregano): Together they create that complex, layered heat that makes you go back for another bite.
- Cheddar cheese: Melts beautifully and rounds out the spice with richness, though plant-based versions work equally well.
- Honey and hot sauce: The final drizzle that brings everything together—the heat cuts through the richness while the honey sweetens it all back out.
Instructions
- Prep and roast your squash:
- Set your oven to 400°F and line a baking sheet with parchment. Cut the squash in half, scoop out the seeds (save them for roasting if you're feeling ambitious), then brush the cut sides generously with olive oil and season with salt and pepper. Place them cut-side down on the sheet—they need 35 to 40 minutes to get completely tender.
- Build the chili mac base:
- While the squash roasts, heat olive oil in a large skillet and get your onion in there, letting it soften until it's turning golden at the edges. This takes patience, so maybe 3 to 4 minutes, but it's worth it.
- Add the aromatics:
- Add garlic, bell pepper, and jalapeño if using:
- Let these cook together for another 2 to 3 minutes—you'll notice the kitchen starting to smell incredible right about now.
- Combine everything into the chili mac:
- Pour in the drained beans, tomatoes with their juices, tomato paste, dry macaroni, broth, and all your spices. Bring it to a boil, then lower the heat and let it simmer gently, covered, for 10 to 12 minutes while you stir occasionally. The pasta will absorb the liquid and everything becomes this cohesive, saucy mixture.
- Add the cheese:
- Once the macaroni is tender, remove from heat and stir in two-thirds of your cheese so it melts into the filling.
- Make your hot honey:
- In a small bowl, whisk together honey and hot sauce to your preferred heat level—taste as you go because this is personal.
- Stuff and final bake:
- Once the squash is fork-tender, carefully flip the halves so they're upright like little bowls. Spoon the chili mac generously into each half, top with remaining cheese, and return them to the oven for 8 to 10 minutes until the cheese bubbles.
- Finish with drizzle and garnish:
- Drizzle the hot honey over the stuffed squash halves, scatter cilantro and green onions on top, and serve while everything is still steaming.
Save There's something almost ceremonial about scooping that spiced filling into the roasted squash halves and watching them transform from a simple vegetable into an actual meal. It reminds me that sometimes the best dishes come from asking yourself the question, "What if?" instead of following what you think you're supposed to make.
Timing Your Meal
The whole process takes just over an hour, which means you can start this on a weeknight when you get home and have dinner on the table before most people finish their appetizers. If you're cooking for guests, you can prep everything up to the stuffing step in advance, then just roast the squash and assemble about 45 minutes before serving. The beauty of this dish is that there's very little active cooking time—most of it is hands-off roasting and simmering.
Making It Your Own
This recipe is honestly just a template for whatever you have in your kitchen or whatever sounds good that day. I've made it with ground turkey mixed into the chili mac, and I've made a fully vegan version using maple syrup and cashew cream cheese. The core idea—roasted squash plus spiced beans and pasta plus hot honey—stays the same, but the details are completely up to you.
Pairing and Storage
Serve this with a simple green salad dressed in lime vinaigrette to cut through the richness, or pair it with cornbread if you want to lean into the comfort food vibe. Leftovers stay fresh in the refrigerator for three days, though I'll be honest—these rarely last that long in my house. If you do have leftovers, reheat them gently in a 350°F oven until warmed through, and add a splash of broth if things have dried out.
- A crisp salad with lime and cilantro keeps everything from feeling too heavy.
- Cornbread on the side turns this into pure comfort, especially on cold evenings.
- Leftover chili mac is excellent straight from the fridge the next day if you're in a rush.
Save This dish has become one of those meals I make when I want to feel like I'm taking care of myself or showing someone I care, and somehow it manages to be both easy and impressive at the same time. If you give it a try, I'd love to hear what you added or changed to make it yours.
Kitchen Q&A
- → Can I make this dish ahead of time?
Yes, you can prepare the chili mac filling up to 2 days in advance and store it in the refrigerator. Roast the squash and stuff it just before serving, then reheat in the oven until warmed through and cheese is melted.
- → What other winter squash can I use?
Butternut squash, delicata squash, or even small pumpkin halves work well as alternatives to acorn squash. Adjust roasting time as needed based on squash size and thickness.
- → 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 dish will still have plenty of flavor from the chili powder and other spices.
- → Can I freeze leftovers?
Yes, stuffed squash freezes well for up to 3 months. Wrap individual halves tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating at 350°F until hot.
- → What protein options work besides beans?
Add cooked ground turkey, beef, or chicken when sautéing the onions. For plant-based protein, try lentils, crumbled tempeh, or additional beans like pinto or kidney beans.
- → How do I know when the squash is done roasting?
The squash is ready when a fork slides easily into the flesh and it feels tender. This typically takes 35-40 minutes at 400°F. Avoid overcooking or the squash may collapse when stuffed.