Hot Honey Chili Mac Stuffed Squash (Printable)

Spicy chili mac stuffed in roasted acorn squash with sweet hot honey drizzle

# Ingredient List:

→ 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
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 ground 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 fresh cilantro, chopped
24 - 1/4 cup green onions, sliced

# Directions:

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 squash 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. Cook for 2 to 3 minutes more until fragrant.
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 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. 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 fresh cilantro and sliced green onions, and serve hot.

# Expert Tips:

01 -
  • It feels fancy enough for company but honestly comes together faster than ordering delivery.
  • One dish becomes a complete meal—roasted squash, spiced beans, creamy mac, and that addictive hot honey finish all in one go.
  • The sweet-spicy-savory balance hits different, especially if you love food that keeps you reaching for another bite.
02 -
  • Don't skip draining and rinsing your canned beans—it removes the sodium and makes everything taste fresher.
  • The key to creamy mac is letting the pasta absorb the broth gradually rather than dumping in extra liquid and hoping for the best, which I definitely learned the hard way.
  • Flip the squash halves upright gently because they're delicate when they're hot, and a cracked squash bowl ruins the whole presentation vibe.
03 -
  • Roast your squash cut-side down so the flesh steams slightly and becomes incredibly tender, not dry and stringy.
  • Don't stir the chili mac constantly while it's simmering—let the pasta cook undisturbed for the first 8 minutes so it develops proper texture.
  • Taste the spice blend before you commit all of it to the pot; if you already like things spicy, start with full amounts, but if you're cautious, taste after half measures.
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