If you’re looking for a cozy, flavor-packed meal that’s as beautiful as it is delicious, the Hot Honey Chili Mac Stuffed Acorn Squash Recipe is your new best friend in the kitchen. This dish combines the sweet, nutty goodness of roasted acorn squash with a lively, spicy chili mac filling that’s creamy, cheesy, and just the right amount of adventurous thanks to a drizzle of hot honey. It’s a perfect way to warm up a chilly evening while delivering vibrant colors and comforting textures on one plate.
Ingredients You’ll Need
Getting this hearty dish right starts with a handful of simple, fresh ingredients that each play a key role in making every bite sing—whether it’s the sweetness of the acorn squash, the warmth from the spices, or the creamy cheddar that ties everything together.
- Acorn squash (2 medium, halved and seeds removed): The naturally sweet and tender base that holds all the delicious filling.
- Olive oil (3 tablespoons): For roasting the squash and sautéing the veggies to bring out their natural flavors.
- Salt (1 teaspoon, divided): Enhances all the individual flavors throughout the dish.
- Black pepper (1/2 teaspoon, divided): Adds a subtle hint of spice and depth.
- Yellow onion (1 small, diced): Builds a flavorful foundation with its mild sweetness.
- Garlic (2 cloves, minced): Brings a punch of aromatic warmth.
- Red bell pepper (1, diced): Adds color and a juicy crunch to the filling.
- Jalapeño pepper (1, seeded and minced): Creates that signature spicy kick balanced by the hot honey.
- Kidney beans (1 can, 15 ounces, drained and rinsed): Provides protein and hearty texture.
- Black beans (1 can, 15 ounces, drained and rinsed): Adds earthiness and substance.
- Diced tomatoes (1 can, 14 ounces): Brings juiciness and acidity to balance the dish.
- Vegetable broth (1 cup): Keeps the chili mac moist and infuses extra savory flavor.
- Chili powder (1 1/2 teaspoons): Evokes smoky warmth and complexity.
- Ground cumin (1 teaspoon): Adds subtle earthiness and depth.
- Smoked paprika (1/2 teaspoon): Introduces a gentle smoky note to amplify the chili flavors.
- Hot honey (1 tablespoon plus extra for drizzling): A wonderful sweet heat that defines this recipe’s personality.
- Elbow macaroni (1 cup, uncooked): The pasta that turns chili into a creamy mac and cheese-like filling.
- Sharp cheddar cheese (1 cup, shredded): Creates the irresistible gooey, cheesy goodness.
- Fresh cilantro (2 tablespoons, chopped): Adds a bright, fresh pop right before serving.
How to Make Hot Honey Chili Mac Stuffed Acorn Squash Recipe
Step 1: Roast the Acorn Squash
Start by preheating your oven to 400°F. Brush the cut sides of each acorn squash half with olive oil and season with salt and pepper. Place them cut-side down on a parchment-lined baking sheet so they roast to tender perfection. After about 35-40 minutes, they should be soft enough to pierce easily with a fork—this natural sweetness then becomes the perfect vessel for the chili mac filling.
Step 2: Sauté the Veggies
While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Then toss in the minced garlic, diced red bell pepper, and jalapeño. Let these cook for another 4-5 minutes so their flavors meld and soften, creating a lively base that will flavor every bite.
Step 3: Build the Chili Mac Sauce
Add kidney beans, black beans, diced tomatoes, and vegetable broth directly to the skillet. Sprinkle in chili powder, cumin, smoked paprika, salt, black pepper, and the defining ingredient—hot honey. Stir everything well and bring the mixture to a gentle simmer, allowing those warm spices and sweet heat to enfold the beans and veggies beautifully.
Step 4: Cook the Pasta in the Sauce
Stir in the uncooked elbow macaroni, cover the skillet, and cook on medium-low heat. Stir occasionally to ensure even cooking and prevent sticking. After 8-10 minutes, the pasta should be perfectly al dente, soaking up all those bright, spicy, and sweet flavors. If the mixture thickens too much, add a splash more broth or water to keep it creamy and luscious.
Step 5: Melt in the Cheese
Remove the skillet from heat and gently stir in the shredded sharp cheddar cheese. The residual heat will melt the cheese into a smooth, creamy filling that coats each macaroni piece, making the chili mac irresistibly indulgent.
Step 6: Assemble Your Hot Honey Chili Mac Stuffed Acorn Squash Recipe
Once the roasted acorn squash halves have cooled slightly, flip them cut-side up. Spoon generous amounts of the cheesy chili mac mixture into each squash shell, making sure to fill them up with that vibrant, comfy goodness.
Step 7: Finish with Hot Honey and Cilantro
Drizzle extra hot honey over each filled squash for a glossy, spicy-sweet finish that adds a beautiful shine and an extra layer of flavor. Sprinkle fresh chopped cilantro on top to brighten the dish with a fresh herbal note and vibrant green color.
How to Serve Hot Honey Chili Mac Stuffed Acorn Squash Recipe
Garnishes
A drizzle of extra hot honey and a sprinkle of fresh cilantro are all you need to bring this dish to its full flavor potential. For added contrast, you can also toss in some toasted pumpkin seeds or a dollop of sour cream to cool the heat.
Side Dishes
This recipe shines as a complete meal, but if you want to round it out, consider a crisp green salad with a tangy vinaigrette or some roasted garlic bread for dipping into any extra chili mac goodness. Both complement the rich, spicy flavors without overwhelming them.
Creative Ways to Present
For entertaining, serve the stuffed squash halves on a large rustic wooden board with colorful garnishes scattered around for a festive look. You can also experiment by stuffing smaller acorn squashes as individual appetizers, making each portion perfectly personal and Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover stuffed acorn squash to airtight containers and keep them in the refrigerator. They will stay fresh for up to 3 days, making for a convenient and satisfying next-day meal.
Freezing
You can freeze the chili mac filling separately in freezer-safe bags or containers for up to 2 months. However, freezing the assembled squash isn’t ideal as the texture of the roasted squash can change after thawing.
Reheating
Reheat leftovers gently in the microwave or on the stovetop, stirring occasionally to melt the cheese and warm the filling evenly. If the mixture seems dry, add a splash of broth or water to restore creaminess. For the roasted squash, a quick reheat in the oven helps maintain its texture.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While acorn squash offers a perfect balance of sweetness and shape for stuffing, you can try butternut or delicata squash as alternatives. Just adjust roasting times accordingly since their thickness varies.
What’s the best way to make this recipe vegan?
To make it vegan, swap the cheddar cheese for a plant-based cheese alternative or nutritional yeast for a cheesy flavor. Also, ensure the hot honey is replaced with a vegan-friendly sweet chili sauce or maple syrup mixed with chili flakes.
How spicy is this Hot Honey Chili Mac Stuffed Acorn Squash Recipe?
The heat level is moderate, thanks to the jalapeño and the spicy-sweet hot honey. If you prefer milder dishes, reduce or omit the jalapeño and adjust the hot honey drizzle to taste.
Can I prepare the filling in advance?
Yes! The chili mac filling can be made up to 2 days ahead and stored in the fridge. When ready to serve, warm it up and stuff into freshly roasted acorn squash for best results.
Is this recipe suitable for gluten-free diets?
To make it gluten-free, substitute the elbow macaroni with a gluten-free pasta variety. All other ingredients are naturally gluten-free, making it a great option with this simple swap.
Final Thoughts
This Hot Honey Chili Mac Stuffed Acorn Squash Recipe is a delightful celebration of cozy comfort food with a sweet and spicy twist that’s utterly unforgettable. Whether you’re cooking for family, friends, or just treating yourself, it’s an inviting dish that’s easy to love and share. Give it a try—you’ll soon see why it’s become a favorite in my kitchen and, hopefully, yours too!
Print
Hot Honey Chili Mac Stuffed Acorn Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful recipe featuring roasted acorn squash halves stuffed with a spicy hot honey chili mac mixture made with beans, vegetables, and cheddar cheese. This dish balances sweet heat with creamy textures for a satisfying vegetarian meal perfect for chilly evenings.
Ingredients
Squash
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chili Mac Filling
- 1 tablespoon olive oil
- 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
- Additional hot honey for drizzling
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash halves 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. Roast in the oven for 35-40 minutes until the flesh is tender when pierced with a fork.
- Cook Vegetables: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened. Then stir in the minced garlic, diced red bell pepper, and minced jalapeño; cook for another 4-5 minutes until the vegetables are softened.
- Add Beans and Spices: Add the drained kidney beans, black beans, diced tomatoes, and vegetable broth to the skillet. Stir in chili powder, cumin, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon hot honey thoroughly. Bring the mixture to a gentle simmer.
- Cook the Pasta: Stir in the uncooked elbow macaroni. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the pasta reaches an al dente texture. Add additional vegetable broth or water as needed if the mixture thickens too much during cooking.
- Melt the Cheese: Remove the skillet from heat. Stir in the shredded cheddar cheese until it melts completely, creating a creamy texture in the chili mac mixture.
- Stuff the Squash: Once the roasted squash halves are cool enough to handle, carefully flip them cut-side up. Spoon generous portions of the hot chili mac filling into each squash half.
- Garnish and Serve: Drizzle additional hot honey over the filled squash for extra sweetness and heat. Sprinkle with fresh chopped cilantro before serving.
Notes
- This dish is vegetarian and can easily be made vegan by omitting the cheddar cheese or substituting with a plant-based cheese alternative.
- If you prefer less heat, reduce or omit the jalapeño and hot honey.
- Feel free to use other winter squash varieties, such as delicata or kabocha, as a substitute for acorn squash.
- For a creamier texture, you can add a splash of plant-based milk or cream when stirring in the cheese.
- Leftovers can be refrigerated and reheated gently on the stovetop or in the oven.
