Hot Honey Chili Mac Stuffed Squash (Print)

Creamy chili mac with beans and hot honey roasted inside acorn squash halves

# 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 can (15 ounces) kidney beans, drained and rinsed
11 - 1 can (15 ounces) black beans, drained and rinsed
12 - 1 can (14 ounces) diced tomatoes
13 - 1 cup vegetable broth
14 - 1.5 teaspoons chili powder
15 - 1 teaspoon ground cumin
16 - 0.5 teaspoon smoked paprika
17 - 0.5 teaspoon salt
18 - 0.25 teaspoon black pepper
19 - 1 tablespoon hot honey
20 - 1 cup elbow macaroni, dry
21 - 1 cup shredded sharp cheddar cheese

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F. Brush cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on parchment-lined baking sheet. Roast for 35-40 minutes until tender when pierced with fork.
02 - While squash roasts, heat olive oil in large skillet over medium heat. Add diced onion and cook 3 minutes until softened. Stir in minced garlic, diced bell pepper, and minced jalapeño; cook 4-5 minutes until vegetables soften.
03 - Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and hot honey to skillet. Stir to combine and bring to gentle simmer.
04 - Stir in elbow macaroni. Cover and cook, stirring occasionally, for 8-10 minutes until pasta reaches al dente texture. Add additional broth or water if mixture becomes too thick.
05 - Remove skillet from heat. Stir in shredded cheddar cheese until melted and fully incorporated, creating creamy consistency.
06 - Once roasted squash halves are cool enough to handle, flip them cut-side up. Divide chili mac generously among squash halves.
07 - Drizzle each stuffed squash with additional hot honey and garnish with fresh cilantro before serving.

# Expert Advice:

01 -
  • The hot honey adds a sophisticated sweet-spicy finish that feels way more elegant than it has any right to be.
  • Everything cooks while you're prepping, so you're actually relaxed by the time you eat.
  • Roasted squash halves are nature's perfect serving bowls, so cleanup feels less like a chore.
02 -
  • Don't seed your jalapeño if you want real heat, the seeds and white membrane hold most of the capsaicin and that's where the fire lives.
  • Rinse your canned beans thoroughly, this step removes that metallic taste and sodium that can throw off the whole balance.
  • Cook the pasta in the sauce, not separately, it absorbs all those spiced flavors instead of being bland and separate.
03 -
  • Make the chili mac filling up to two days ahead, it actually tastes better after the flavors have had time to get to know each other, just roast the squash fresh and assemble.
  • If your squash halves won't sit flat because the bottom is curved, slice a thin piece off the underside to create a stable base, this prevents them from rolling around on the plate.
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