Hot Honey Chili Mac Stuffed Squash (Printable)

Tender roasted acorn squash halves filled with creamy chili mac featuring smoky spices, beans, and a touch of hot honey for a cozy vegetarian comfort dish.

# 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 pepper, 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 1/2 teaspoons chili powder
15 - 1 teaspoon ground cumin
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1 tablespoon hot honey or regular honey mixed with 1/2 teaspoon hot sauce
20 - 1 cup elbow macaroni, dry
21 - 1 cup sharp cheddar cheese, shredded

→ Garnish

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

# How-To Steps:

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

# Expert Hints:

01 -
  • A unique vegetarian main dish that perfectly balances sweet hot honey and savory cheddar cheese.
  • The roasted acorn squash serves as a delicious, edible bowl for the creamy chili mac.
  • It is a satisfying and comforting meal that is impressive enough for guests but simple enough for a weeknight.
02 -
  • Check the squash for tenderness by piercing with a fork; it should be soft but still hold its shape.
  • If the chili mac mixture becomes too thick while the pasta cooks, add a splash more vegetable broth or water to keep it creamy.
  • Let the squash cool slightly after roasting before handling to avoid burns when flipping them over.
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