There is something irresistibly comforting about a meal that combines hearty chili, cheesy macaroni, and the natural sweetness of acorn squash all in one delightful dish. This Hot Honey Chili Mac Stuffed Acorn Squash Recipe brings together a perfect balance of spicy, sweet, and savory flavors that will warm your soul and impress anyone at your table. Whether you’re craving a cozy weeknight dinner or a stunning centerpiece for your next gathering, this recipe is sure to become a fast favorite—you’ll marvel at how these simple ingredients transform into such a vibrant, satisfying meal.
Ingredients You’ll Need
For this Hot Honey Chili Mac Stuffed Acorn Squash Recipe, we’ve kept the ingredient list straightforward and accessible. Each element plays a crucial role—whether it’s the smoky spices creating depth, the veggies adding color and texture, or the hot honey providing that signature sweet heat that sets this dish apart.
- 2 medium acorn squash, halved and seeds removed: The perfect natural bowl that becomes tender and slightly sweet when roasted.
- 2 tablespoons olive oil (for roasting): Helps roast the squash to golden perfection while enhancing its natural flavors.
- 1/2 teaspoon salt: Balances the sweetness and brings out the squash’s rich taste.
- 1/4 teaspoon black pepper: Adds a subtle hint of warmth.
- 1 tablespoon olive oil (for filling): Used to sauté the vegetables for a flavorful base.
- 1 small yellow onion, diced: Brings a gentle sweetness and depth to the filling.
- 2 cloves garlic, minced: Adds an aromatic punch that wakes up the entire dish.
- 1 red bell pepper, diced: Provides vibrant color and a mild fruity flavor.
- 1 jalapeño pepper, seeded and minced: Delivers a perfect amount of heat without overpowering the dish.
- 1 can (15 ounces) kidney beans, drained and rinsed: Adds protein and a creamy texture.
- 1 can (15 ounces) black beans, drained and rinsed: Complements the kidney beans with earthiness and substance.
- 1 can (14 ounces) diced tomatoes: Brings acidity and moisture, keeping the filling bright.
- 1 cup vegetable broth: Helps cook the pasta and ties the flavors together.
- 1 1/2 teaspoons chili powder: Contributes smoky, spicy undertones.
- 1 teaspoon ground cumin: Adds warmth and earthiness to the chili base.
- 1/2 teaspoon smoked paprika: Offers a subtle smoky depth that enhances every bite.
- 1/2 teaspoon salt: Seasoning for the chili mac filling to balance flavors.
- 1/4 teaspoon black pepper: Gives a gentle peppery bite.
- 1 tablespoon hot honey: The star ingredient bringing sweet heat that defines this chili mac.
- 1 cup elbow macaroni, uncooked: The classic mac in this chili mac, tender and ready to soak up all the flavors.
- 1 cup sharp cheddar cheese, shredded: Melts into creamy goodness that hugs every bite.
- 2 tablespoons fresh cilantro, chopped (for garnish): Adds a fresh, bright finish that complements the rich filling.
- Additional hot honey for drizzling: A final drizzle to amp up the sweet heat and make the dish shine.
How to Make Hot Honey Chili Mac Stuffed Acorn Squash Recipe
Step 1: Roast the Acorn Squash
Begin by preheating your oven to 400°F (200°C). Brush the cut sides of your acorn squash halves with olive oil and season them lightly with salt and black pepper. Placing them cut-side down on a parchment-lined baking sheet, roast for 35 to 40 minutes until the flesh is tender and sweetly roasted. This roasting not only softens the squash but intensifies its natural sweetness—the perfect cozy vessel for the filling.
Step 2: Sauté the Vegetables
While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about three minutes until it softens and becomes translucent. Then, stir in the garlic, red bell pepper, and jalapeño pepper, letting them cook together for another 4 to 5 minutes. This step is key for building those vibrant, layered flavors in the filling, with the bell pepper adding a colorful pop and the jalapeño bringing gentle heat.
Step 3: Build the Chili Mac Base
To the sautéed vegetables, add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, salt, black pepper, and the hot honey. Stir everything to combine and simmer gently over low heat. This mixture steeps in flavor while the stovetop simmers, allowing the spices and hot honey to meld into a rich chili mac sauce base.
Step 4: Cook the Macaroni in the Skillet
Next, stir in the uncooked elbow macaroni into the chili mixture. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally. Keep an eye on the texture, adding a little extra broth or water if it thickens too much. Cooking the macaroni directly in the chili mixture helps the pasta soak up all the spicy, sweet, and savory flavors, making every bite deeply satisfying.
Step 5: Finish and Stuff the Squash
Once the macaroni is tender, remove the skillet from heat and stir in the shredded sharp cheddar cheese until melted and creamy. Carefully flip the roasted acorn squash halves cut-side up, and generously spoon the chili mac filling into each one. For a final flourish, drizzle a little more hot honey over the top and sprinkle with fresh chopped cilantro. This finishing touch balances heat and sweetness beautifully while adding a burst of fresh color.
How to Serve Hot Honey Chili Mac Stuffed Acorn Squash Recipe
Garnishes
A sprinkle of chopped fresh cilantro adds brightness and freshness you won’t want to skip. For an extra touch of heat and sweetness, a final drizzle of hot honey right before serving elevates the flavor layers. You can also add a dollop of smooth sour cream or a sprinkle of crushed tortilla chips for crunch and creaminess.
Side Dishes
This Hot Honey Chili Mac Stuffed Acorn Squash Recipe is hearty and filling on its own, but pairing it with a crisp green salad or tangy coleslaw helps balance the plate. Garlic bread or simple steamed greens like broccoli can also round out the meal to keep things fresh and satisfying without overwhelming the main event.
Creative Ways to Present
Serving the filled acorn squash halves right in their roasted shells makes such a fun, rustic presentation. For parties, try halving smaller squash varieties for bite-sized portions. Or, turn the chili mac filling into a casserole by mixing it with the squash flesh and baking with cheese on top for a cozy twist on this Hot Honey Chili Mac Stuffed Acorn Squash Recipe.
Make Ahead and Storage
Storing Leftovers
You can store any leftover stuffed squash covered tightly in the fridge for up to 3 days. Keep the squash and filling together to maintain moisture and flavor, but if you prefer, store the chili mac filling separately to keep the squash from becoming too soft.
Freezing
This recipe freezes beautifully if you want to stash some for a later date. Freeze fully stuffed squash halves in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and taste.
Reheating
Reheat leftovers in a 350°F oven for about 15 to 20 minutes until warmed through, or microwave individual servings, covered, to keep the filling moist. A little extra drizzle of hot honey after reheating will rekindle that signature flavor and make every bite feel freshly made.
FAQs
Can I use a different type of pasta in this recipe?
Absolutely! While elbow macaroni is traditional, small pasta shapes like shells or rotini work wonderfully too, as they hold the chili filling nicely. Just adjust cooking times if needed.
Is this dish vegan or vegetarian?
This Hot Honey Chili Mac Stuffed Acorn Squash Recipe is vegetarian and can easily be made vegan by swapping the cheddar cheese for a plant-based alternative and ensuring your hot honey is vegan or using maple syrup instead.
How spicy is this recipe?
The heat comes mostly from the jalapeño and the hot honey, which is sweet with a gentle kick. You can adjust the jalapeño amount or remove seeds for milder heat or add more if you love a spicier bite.
Can I prepare the filling in advance?
Yes! The chili mac filling can be made a day ahead and refrigerated. Reheat gently before stuffing the roasted squash to save time on busy nights.
What can I substitute for hot honey?
If you don’t have hot honey, mix regular honey with a pinch of cayenne or chili flakes for a homemade version. This substitution maintains the sweet and spicy element critical to this recipe’s unique flavor.
Final Thoughts
If you’re looking for a dish that’s bursting with flavor, comforting textures, and a beautiful presentation, the Hot Honey Chili Mac Stuffed Acorn Squash Recipe should be at the top of your list. It’s a cozy, creative meal that feels like a warm hug on a plate—perfect for gathering friends, impressing family, or simply treating yourself to something truly special. Give it a try, and you’ll soon understand why it’s one of my all-time favorite recipes to share and savor!
Print
Hot Honey Chili Mac Stuffed Acorn Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hot Honey Chili Mac Stuffed Squash is a comforting and flavorful vegetarian dish that combines tender roasted acorn squash with a spicy, cheesy chili mac filling. Packed with beans, vegetables, and a hint of sweet heat from hot honey, it’s perfect for a cozy dinner that’s both hearty and nutritious.
Ingredients
For the Roasted Squash
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil (for roasting)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chili Mac Filling
- 1 tablespoon olive oil (for filling)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon hot honey
- 1 cup elbow macaroni, uncooked
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Additional hot honey for drizzling
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the halved acorn squash with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the squash cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes until tender.
- Sauté the Vegetables: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring frequently until softened. Add the minced garlic, diced red bell pepper, and minced jalapeño, sautéing for 4-5 minutes until the vegetables soften and colors brighten.
- Make the Chili Base: Add the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon hot honey to the skillet. Stir well to combine, then bring the mixture to a gentle simmer over low heat.
- Cook the Macaroni: Stir in the uncooked elbow macaroni. Cover the skillet and cook for 8-10 minutes, stirring occasionally. If the mixture becomes too thick, add a little extra broth or water to loosen it.
- Add Cheese and Fill Squash: Remove the skillet from heat and stir in the shredded sharp cheddar cheese until fully melted, creating a creamy filling. Carefully flip the roasted squash halves cut-side up. Spoon the chili mac filling generously into each squash half.
- Garnish and Serve: Drizzle additional hot honey over the filled squash. Sprinkle with fresh chopped cilantro for a vibrant finish. Serve warm and enjoy your spicy, sweet, and cheesy stuffed squash.
Notes
- You can adjust the heat level by adding more or less jalapeño or hot honey according to your taste.
- If preferred, substitute elbow macaroni with gluten-free pasta to make the dish gluten-free.
- For a vegan version, omit the cheddar cheese or use a plant-based cheese alternative.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven for best results.
