Hot Honey Chili Mac Stuffed Squash (Printable View)

Sweet roasted acorn squash filled with spicy chili mac and melted cheddar, finished with a drizzle of hot honey for the perfect balance of heat and sweetness.

# 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 Make It:

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 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 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 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 two-thirds cup shredded cheddar cheese.
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 upright for 8 to 10 minutes, until cheese is melted and bubbly.
11 - Drizzle hot honey over stuffed squash and garnish with fresh cilantro and green onions. Serve immediately.

# Best Practices:

01 -
  • The sweet roasted squash becomes a natural bowl that makes the whole meal feel special without requiring any extra dishes.
  • That hot honey drizzle hits you with a flavor combo that shouldn't work but absolutely does—comfort food with a real edge.
  • Everything comes together in about an hour and a quarter, which means you can have this on the table on a weeknight without stress.
02 -
  • Don't skip seeding the jalapeño if you're using one—that's where most of the heat lives, and you want to control how spicy this actually gets.
  • The hot honey ratio is completely flexible; start conservative and adjust upward because you can always add more heat but you can't take it back.
  • Cook the macaroni just under al dente because it'll finish cooking when the whole thing goes back in the oven, and overcooked pasta turns mushy fast.
03 -
  • If your squash halves don't sit flat, slice a thin piece off the bottom so they're stable before roasting—this prevents them from rolling around and spilling.
  • Using smoked paprika instead of regular paprika is the secret that makes people ask what makes this taste so good, so don't skip it even if it seems like a small thing.
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