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
Scale
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.
