Hot Honey Chili Mac Squash (Printable)

Spicy chili mac nestled inside roasted acorn squash, topped with a sweet and spicy honey drizzle.

# 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on 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 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 simmer.
06 - Cover and cook for 10 to 12 minutes, stirring occasionally, until macaroni 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 and combined.
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 upright for 8 to 10 minutes until cheese is melted and bubbly.
11 - Drizzle hot honey over stuffed squash and garnish with cilantro and green onions. Serve immediately while hot.

# Expert Hints:

01 -
  • It looks impressive enough to serve guests but feels casual enough for a weeknight solo dinner.
  • The sweet squash plays perfectly against the spicy chili mac, and that hot honey drizzle ties everything together in a way that feels almost magical.
  • You can have it on the table in just over an hour, and most of that time is hands-off roasting.
02 -
  • Don't skip roasting the squash cut side down first—this step is what makes the flesh tender and prevents the final dish from being watery or undercooked.
  • Cook your macaroni only until it's al dente in the broth; it will continue to absorb liquid after you remove it from heat, and there's nothing sadder than mushy pasta in a dish like this.
  • The hot honey is non-negotiable for balance—it sounds like a drizzle, but it's actually the element that ties the sweet squash and spicy chili together into something cohesive.
03 -
  • Use a melon baller or sturdy spoon to gently scrape the inside of the roasted squash halves if any tough bits remain—this prevents the filling from breaking through the flesh.
  • Make your chili mac slightly looser than you think it should be when it comes off the heat because it will continue absorbing liquid as it sits and again when you stuff it into the warm squash.
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