Description
A comforting dish featuring roasted butternut squash stuffed with chili mac and topped with hot honey and cheese.
Ingredients
Scale
- 1 Butternut Squash
- 2 cups Chili Mac (Cooked Pasta with Chili)
- 1 cup Cheese (Cheddar or Mozzarella)
- 1/4 cup Hot Honey
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 25-30 minutes until tender.
- In a large mixing bowl, combine the cooked chili mac with cheese and hot honey, mixing well.
- Flip the roasted squash and fill each half with the chili mac mixture.
- Top with additional cheese if desired.
- Return to the oven for another 10-15 minutes until the cheese is bubbly.
- Drizzle with more hot honey before serving.
Notes
For a vegan option, use dairy-free cheese and lentil-based chili. Ensure butternut squash is tender before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg
Keywords: butternut squash, chili mac, hot honey, vegetarian recipe, comfort food