Hot Honey Chili Mac

Hot Honey Chili Mac Stuffed Squash is a comfort dish that brings together the sweetness of roasted acorn squash with a spicy, creamy chili macaroni filling. This dish is perfect for cozy evenings when you want something satisfying but vibrant with a touch of heat and sweetness.

I first made this during a chilly fall weekend and was amazed by how the flavors balanced perfectly. Now it’s a favorite for family dinners when we want something a little different and hearty.

Ingredients

• Two medium acorn squashes: halved and seeded, their natural sweetness and tender flesh make a fantastic vessel and base
• Olive oil: for roasting the squash and sautéing the vegetables, opt for extra virgin for richer flavor
• Salt and black pepper: essential for seasoning to bring out the ingredients’ natural taste
• One small yellow onion: diced, adds sweetness and depth when softened
• Garlic cloves: minced, gives a warm aromatic boost
• A red bell pepper: diced, adds color and subtle sweetness
• One jalapeño pepper: seeded and minced, controls the heat without overwhelming
• Canned kidney beans and black beans: drained and rinsed, provide protein and a creamy texture
• Canned diced tomatoes: add acidity and moisture
• Vegetable broth: to cook the mac and blend the chili flavors smoothly
• Chili powder, ground cumin, and smoked paprika: the backbone of chili flavor, smoked paprika adds a subtle smoky depth
• Hot honey: a key ingredient that ties the spicy and sweet perfectly
• Uncooked elbow macaroni: absorbs the spices and sauce creating the mac element
• Sharp cheddar cheese: shredded, melts into a creamy finish that binds the chili together
• Fresh cilantro: chopped, for a bright herbal garnish
• Additional hot honey: for drizzling on top to finish

Step-by-Step Instructions

Sear the Squash:

Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Lay them cut side down on a parchment-lined baking sheet. Roast in a 400 degree oven for 35 to 40 minutes until tender to the fork. This roasting brings out the squash’s sweetness and softens it perfectly.

Prepare the Aromatics:

While the squash is roasting, heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook gently for about three minutes until softened and translucent. This step builds a flavorful base.

Add Peppers and Garlic:

Stir in the minced garlic, diced red bell pepper, and minced jalapeño. Continue cooking for four to five more minutes until the vegetables are softened and fragrant, blending their flavors well.

Simmer the Chili Base:

Add the drained kidney beans and black beans, canned diced tomatoes, and vegetable broth to the skillet. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Drizzle the hot honey and stir thoroughly. Bring the mixture to a gentle simmer to meld all the spices and flavors.

Cook the Macaroni:

Stir in the uncooked elbow macaroni. Cover the skillet and cook, stirring occasionally, for 8 to 10 minutes until the pasta is al dente. If the mixture seems too thick, add a little more broth or water to maintain a saucy texture.

Finish with Cheese:

Remove the skillet from heat and stir in the shredded cheddar until it melts smoothly into the chili mac mixture, making it creamy and indulgent.

Stuff the Squash:

Once the squash is roasted and cool enough to handle, turn them cut side up. Spoon generous amounts of the chili mac into each hollowed-out squash half.

Garnish and Serve:

Drizzle additional hot honey over the stuffed squash and sprinkle fresh chopped cilantro on top for a burst of herbal freshness just before serving.

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I love the smoky paprika in this recipe because it adds a layer of subtle complexity that makes every bite interesting without overpowering the squash’s natural flavor. One memorable dinner had us all reaching for seconds and even thirds because the balance was just perfect.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave. You can also freeze leftovers in a sealed container for up to two months, thaw overnight in the fridge for best results and reheat fully before serving.

Ingredient Substitutions

• If you don’t have acorn squash, butternut squash works beautifully as it has a slightly different sweetness and smoother texture
• Use mild or spicy pepper varieties to adjust heat, or skip jalapeño if preferred and add a pinch of cayenne instead
• Sharp cheddar can be swapped for Monterey Jack or a vegan cheese alternative to suit dietary needs
• If you can’t find hot honey, mix regular honey with a few dashes of chili flakes for a homemade version

Serving Suggestions

• Serve with a fresh green salad dressed with lemon and olive oil to cut through the richness
• Some crunchy tortillas or cornbread also pair wonderfully to round out the meal
• A glass of crisp white wine or sparkling water with lime complements the sweetness and spice nicely

Cultural and Historical Context

Stuffed squash dishes have roots in various global cuisines where squash is a staple, often used as a natural edible bowl. Mixing pasta with chili flavors brings together influences from American chili cook-offs and Italian comfort food traditions, making this dish a fusion celebration of flavors and textures.

Recipe FAQs

→ What type of squash works best for this dish?

Acorn squash is ideal due to its sweet, nutty flavor and sturdy shell that holds the filling well after roasting.

→ How do I know when the squash is perfectly roasted?

The squash should be tender when pierced with a fork, typically after 35-40 minutes at 400°F.

→ Can the dish be made spicier or milder?

Yes, adjust the jalapeño amount and hot honey drizzle to control the heat and sweetness balance.

→ What’s the best way to cook the macaroni inside the filling?

Cook the macaroni covered with vegetable broth in the chili mixture until al dente, stirring occasionally to prevent sticking.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to three days for best freshness.