Save Experience the ultimate autumn comfort food with this Hot Honey Chili Mac Stuffed Squash. This dish brings together the natural sweetness of roasted acorn squash and the savory, spicy kick of homemade chili mac, all tied together with a glistening drizzle of spicy honey. It is a visually stunning and flavor-packed meal that is perfect for cozy nights in.
Save The beauty of this recipe lies in its textures—from the tender, caramelized flesh of the roasted squash to the creamy, cheesy pasta filling. Drizzling the hot honey at the very end adds a sophisticated touch that elevates a simple chili mac into a gourmet experience.
Ingredients
- Squash: 2 medium acorn squash (halved and seeded), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Chili Mac: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 jalapeño (seeded and minced, optional), 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) diced tomatoes, 1 tbsp tomato paste, 1 cup elbow macaroni, 2 cups vegetable broth, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp dried oregano, 1/2 tsp salt, 1 cup shredded cheddar cheese
- Hot Honey: 1/4 cup honey, 1–2 tsp hot sauce (to taste)
- Garnish: 2 tbsp chopped fresh cilantro, 1/4 cup sliced green onions
Instructions
- Step 1: Roast the Squash
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut side down on the sheet and roast for 35–40 minutes until fork-tender.
- Step 2: Sauté the Aromatics
- While the squash is roasting, heat 1 tbsp olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened, then add garlic, bell pepper, and jalapeño, cooking for 2–3 more minutes.
- Step 3: Simmer the Chili Mac
- Stir in the black beans, diced tomatoes with juices, tomato paste, macaroni, vegetable broth, and all spices. Bring to a boil, then reduce heat and simmer covered for 10–12 minutes until the macaroni is al dente and liquid is absorbed.
- Step 4: Combine and Prepare Honey
- Remove the skillet from heat and stir in 2/3 cup of the shredded cheddar. In a small bowl, whisk together the honey and hot sauce to create your hot honey.
- Step 5: Stuff and Melt
- Flip the roasted squash halves upright. Spoon the chili mac generously into each cavity and sprinkle with the remaining cheese. Return to the oven for 8–10 minutes until the cheese is melted and bubbly.
- Step 6: Garnish and Serve
- Drizzle the hot honey over the stuffed squash, top with cilantro and green onions, and serve while hot.
Zusatztipps für die Zubereitung
To ensure your pasta doesn't get mushy, make sure to stop the simmering process as soon as the macaroni reaches an al dente texture, as it will continue to cook slightly during the final melting stage in the oven.
Varianten und Anpassungen
For a non-vegetarian version, you can brown 8 oz of ground turkey or beef with the onions. To make this recipe vegan, use plant-based cheese and swap the honey for maple syrup. Gluten-free elbow macaroni also works perfectly in this dish.
Serviervorschläge
This all-in-one meal pairs wonderfully with a fresh green salad or a side of buttery cornbread. For extra heat, serve with additional hot sauce on the side.
Save This Hot Honey Chili Mac Stuffed Squash is more than just a meal; it is a celebration of seasonal ingredients and bold flavors. Once you taste the combination of the spicy chili mac and the sweet honey-drizzled squash, it is sure to become a regular in your recipe rotation.
Recipe FAQ
- → Can I make this ahead of time?
Yes! Prepare the chili mac filling up to 2 days ahead and store it in the refrigerator. Roast the squash and fill when ready to serve, then bake until heated through and cheese melts. Add the hot honey and garnishes just before serving for freshness.
- → What other squash varieties work well?
Delicata, butternut, or kabocha squash make excellent alternatives. Adjust roasting time as needed—smaller varieties like delicata cook faster, while denser squash like butternut may need extra time. Choose squash with a cavity deep enough to hold the filling.
- → How can I adjust the heat level?
Control spice by adjusting the jalapeño amount, omitting it entirely for mild flavor, or adding extra hot sauce to the honey drizzle. The hot honey component lets you customize heat per serving—serve extra on the side so diners can add more to taste.
- → Can I freeze stuffed squash?
Freeze assembled stuffed squash before the final baking step. Wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator, then bake at 400°F until heated through and cheese bubbles. Add fresh garnishes and hot honey after reheating.
- → What protein additions work well?
Ground turkey, beef, or chorizo browned with the onions adds hearty protein. For vegetarian options, increase black beans to two cans or add crumbled tempeh or plant-based meat alternatives. The macaroni and cheese already provide substantial protein per serving.
- → Is this suitable for meal prep?
Absolutely! The components reheat beautifully. Store assembled stuffed squash in airtight containers for 3-4 days. Reheat in the oven at 350°F for 15-20 minutes or microwave until hot. The squash may soften slightly but flavors meld and improve over time.