Save This Hot Honey Chili Mac Stuffed Squash is a cozy, comforting dish featuring creamy chili mac packed with a little heat and a touch of sweet honey, all served inside tender roasted acorn squash halves for a satisfying and memorable meal.
Save The combination of tender, roasted squash and the bold flavors of the chili mac creates a harmony of textures and tastes. Each bite offers a bit of sweetness from the squash and honey, followed by the savory richness of beans and melted cheese.
Ingredients
- For the Roasted Squash: 2 medium acorn squash (halved and seeds removed), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper.
- For the Chili Mac: 1 tbsp olive oil, 1 small yellow onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 jalapeño (seeded and minced), 1 (15 oz) can kidney beans (drained and rinsed), 1 (15 oz) can black beans (drained and rinsed), 1 (14 oz) can diced tomatoes, 1 cup vegetable broth, 1 1/2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp hot honey (or regular honey + 1/2 tsp hot sauce), 1 cup elbow macaroni (dry), 1 cup shredded sharp cheddar cheese.
- For Garnish: 2 tbsp chopped fresh cilantro, extra hot honey for drizzling.
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, until tender when pierced with a fork.
- Step 2
- While the squash roasts, heat olive oil in a large skillet over medium heat. Add onion and cook 3 minutes until softened. Stir in garlic, red bell pepper, and jalapeño; cook 4-5 minutes until softened.
- Step 3
- 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.
- Step 4
- Stir in the elbow macaroni. Cover and cook, stirring occasionally, for 8-10 minutes or until pasta is al dente. If mixture gets too thick, add a splash more broth or water.
- Step 5
- Remove skillet from heat. Stir in shredded cheddar cheese until melted and creamy.
- Step 6
- Once squash halves are roasted and cool enough to handle, flip them cut-side up. Spoon generous portions of chili mac into each squash half.
- Step 7
- Drizzle with additional hot honey and sprinkle with fresh cilantro before serving.
Zusatztipps für die Zubereitung
To prepare this dish efficiently, use a baking sheet, parchment paper, and a large skillet. This recipe contains approximately 520 calories and 19g of protein per serving. For allergens, please note it contains dairy and gluten; for a gluten-free version, use certified gluten-free macaroni, and for dairy-free, choose a plant-based cheese alternative.
Varianten und Anpassungen
For a meat option, add 1/2 lb ground turkey or beef with the onions and cook until browned. To adjust the spice level, use a spicier hot honey or add more jalapeño. You can also swap the sharp cheddar for pepper jack cheese to add a tangy kick.
Serviervorschläge
This hearty main dish pairs exceptionally well with a robust Zinfandel or a light, refreshing lager to balance the warmth of the chili powder and jalapeño.
Save Serve this Hot Honey Chili Mac Stuffed Squash while it's steaming hot for the best experience. The combination of sweet, spicy, and savory flavors makes it a memorable centerpiece for any table.
Recipe Questions & Answers
- → Can I make the chili mac filling ahead of time?
Yes, prepare the chili mac filling up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stove with a splash of broth or water to loosen the sauce before stuffing the roasted squash halves.
- → What's the best way to cut acorn squash safely?
Use a sharp chef's knife and pierce the squash in the microwave for 1-2 minutes to soften slightly. Slice through the stem end first, then cut through the center following the natural ridges. A rubber grip towel under your cutting board helps prevent slipping.
- → Can I substitute the hot honey?
Regular honey combined with 1/2 teaspoon of your favorite hot sauce works perfectly. Alternatively, use maple syrup with a pinch of cayenne pepper, or skip the sweetness entirely and increase the smoked paprika for a more savory profile.
- → How do I know when the squash is done roasting?
Pierce the thickest part of the squash flesh with a fork—it should slide in easily with no resistance. The edges will be lightly caramelized and golden brown, and the flesh will be tender but not mushy, typically after 35-40 minutes at 400°F.
- → Can I use other winter squash varieties?
Delicata, butternut, or kabocha squash all work beautifully. Delicata roasts faster (25-30 minutes) and has edible skin. Butternut requires longer roasting and needs to be peeled first. Adjust roasting time based on squash size and thickness.
- → Is this dish freezer-friendly?
The chili mac filling freezes well for up to 3 months. However, freeze it separately from the roasted squash, as the texture becomes watery when thawed. Roast fresh squash when ready to serve, then reheat the filling and assemble.