Description
A delightful autumn dish featuring roasted butternut squash stuffed with spicy hot honey chili mac and topped with melted cheese.
Ingredients
Scale
- 1 medium-sized squash (butternut or acorn)
- 1 cup chili mac (cooked according to package instructions)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons hot honey
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully halve the squash and scoop out the seeds.
- Drizzle olive oil inside each squash half and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes until tender.
- In a mixing bowl, combine the cooked chili mac, half of the shredded cheese, and hot honey until well mixed.
- Once the squash has roasted, flip it over and fill each half with the chili mac mixture.
- Sprinkle the remaining cheese on top.
- Return the squash to the oven and bake for an additional 10-15 minutes until the cheese melts.
- Drizzle with hot honey and garnish with fresh herbs before serving.
Notes
Make ahead by preparing the stuffing and storing it overnight in the fridge. Adjust cooking time when using an air fryer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 35mg
Keywords: stuffed squash, chili mac, comfort food, autumn recipes, vegetarian recipes