Hot Honey Chili Mac Stuffed Squash (View Print Version)

Roasted acorn squash filled with cheesy chili mac and topped with spicy hot honey drizzle for the perfect sweet and heat balance.

# 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 (optional)
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 chopped fresh cilantro
24 - 1/4 cup sliced green onions

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on the baking sheet.
02 - Roast for 35 to 40 minutes, or 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 if using. Cook for 2 to 3 minutes more.
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 macaroni is al dente and most liquid is absorbed.
07 - Remove from heat and stir in 2/3 cup shredded cheddar cheese.
08 - In a small bowl, whisk together honey and hot sauce to desired heat level.
09 - Once squash is roasted, carefully flip halves upright. Spoon chili mac generously into each squash half and sprinkle with remaining cheese.
10 - Return stuffed squash to oven for 8 to 10 minutes until cheese is melted and bubbly.
11 - Drizzle hot honey over stuffed squash, garnish with cilantro and green onions, and serve hot.

# Expert Advice:

01 -
  • It looks fancy enough to serve guests but comes together in about an hour with simple ingredients you probably already have.
  • The contrast between the sweet squash, spicy filling, and hot honey drizzle keeps your palate completely engaged with every bite.
  • One dish does the work of multiple—roasted vegetable, pasta main, and a little bit of indulgence all in one squash half.
02 -
  • Don't overcook the pasta on the stove—it finishes cooking when the squash goes back in the oven, and mushy pasta is the only real mistake here.
  • The hot honey tastes completely different when it's warm, so don't drizzle it on too early or it'll cool down and separate.
03 -
  • Roast the squash cut-side down so the flat surface makes contact with the heat and caramelizes properly, not just steams.
  • Buy the hot sauce you actually like eating, because that's what flavor you're adding to your honey—don't default to something generic if it's not your taste.
Return