Hot Honey Chili Mac (Printable Version)
Roasted acorn squash filled with spicy chili mac, cheddar, and a drizzle of hot honey for bold flavor.
# Everything You’ll Need:
→ Acorn Squash
01 -
2 medium acorn squash, halved and seeds removed
02 -
2 tablespoons olive oil
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
→ Chili Mac Filling
05 -
1 tablespoon olive oil
06 -
1 small yellow onion, diced
07 -
2 cloves garlic, minced
08 -
1 red bell pepper, diced
09 -
1 jalapeño pepper, seeded and minced
10 -
1 can (15 oz) kidney beans, drained and rinsed
11 -
1 can (15 oz) black beans, drained and rinsed
12 -
1 can (14 oz) diced tomatoes
13 -
1 cup vegetable broth
14 -
1 1/2 teaspoons chili powder
15 -
1 teaspoon ground cumin
16 -
1/2 teaspoon smoked paprika
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
19 -
1 tablespoon hot honey
20 -
1 cup elbow macaroni, uncooked
21 -
1 cup sharp cheddar cheese, shredded
→ Garnish
22 -
2 tablespoons fresh cilantro, chopped
23 -
Additional hot honey for drizzling
# Steps to Cook:
01 -
Preheat oven to 400°F. Brush cut sides of acorn squash halves with olive oil and season with salt and black pepper. Place cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes until tender when pierced with a fork.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic, diced red bell pepper, and minced jalapeño; cook an additional 4-5 minutes until vegetables soften.
03 -
Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, salt, black pepper, and hot honey to the skillet. Stir thoroughly and bring to a gentle simmer.
04 -
Stir in uncooked elbow macaroni. Cover skillet and cook, stirring occasionally, for 8-10 minutes until pasta is al dente. Add additional broth or water if mixture becomes too thick.
05 -
Remove skillet from heat and stir in shredded sharp cheddar cheese until fully melted and creamy.
06 -
Once acorn squash halves are roasted and cool enough to handle, flip cut-side up. Fill each half generously with the chili macaroni mixture.
07 -
Drizzle additional hot honey over stuffed squash and sprinkle with chopped fresh cilantro before serving.
# Extra Suggestions:
01 -
Cook macaroni al dente for optimal texture. Adjust jalapeño and hot honey quantities to modify spice level. Store leftovers in an airtight container refrigerated for up to 3 days.