This 21 Day Fix Roasted Acorn Squash dessert is healthy enough for breakfast or lunch, packing veggie AND protein power! No yellow treat swap needed.
So apparently I may have inspired a few of you to make some Acorn squash this week…which is so freaking awesome! Look at us – trying out new veggies like responsible adults and all. We deserve a treat for making such a good choice, don’t you agree?
Now it’s usually that kind of thinking that gets me into trouble. But not today.
You guys…I have a dessert to share with you that is super filing, super healthy, and super delicious.
Roasted Acorn Squash
You just take our new BFF, the acorn squash, and roast it…but with some sweet flavoring this time. I used coconut oil, cinnamon, and a tiny drizle of maple syrup. And then magic happens. This uber nutritious veggie becomes a dessert…and it makes me wonder why more veggies don’t have this power. Like kale. Hmm…chocolate covered kale chips, perhaps?
Anyway, I am getting off topic. Back to this squash. You could easily eat the squash alone, but the bowl was calling me to fill it with something equally as delicious. And as much as I wanted to try some dairy free ice cream, I kept it healthy and went to my old standby whipped ricotta and the rest is history.
For those of you who haven’t tried whipped ricotta in dessert yet, you must. Even if you don’t feel like whipping it…just mix in some vanilla extract, stevia (or honey/maple syrup) and a small splash of almond milk and stir until fluffy. It’s amazing how the texture changes and it becomes so light and creamy.
And I don’t need to remind my hard core FIXers that it counts as a RED container, do I? No yellow treat swap for you!
If you are dairy free like my little guy, I made his with coconut yogurt! YUM!
And if you like the looks of this dessert (and the container counts), check out these other protein packed desserts!
Pumpkin Spice Whipped Ricotta [21 Day Fix | 2B Mindset | WW]
21 Day Fix “Tiramisu” Whipped Ricotta
Sweet Ricotta Cream Stuffed Strawberries {21 Day Fix}
Roasted Maple Acorn Squash with Sweet Whipped Ricotta
Ingredients
- 1 acorn squash
- 3/4 cup part skim ricotta sub coconut yogurt for dairy free
- 2 teaspoons coconut oil melted*
- Cinnamon
- Sea salt
- 2 teaspoons pure maple syrup can sub honey
- 1/2 teaspoon vanilla extract
- Liquid stevia
- 2-3 teaspoons vanilla or regular almond milk or milk of choice
Instructions
- Preheat oven to 400. Cut acorn squash in half and remove seeds.
- Brush oil on squash halves, then sprinkle with a little cinnamon. Drizzle each half with the maple syrup. Finish with a sprinkle of sea salt.
- Roast squash for 40 minutes or until tender.
- While squash is cooking, mix or whip ricotta with vanilla, almond milk, and a few drops of liquid stevia until ricotta becomes fluffy, adding more milk if necessary. Adjust sweetness level by adding more stevia, if necessary. Place ricotta mixture in the refrigerator.
- When squash is finished roasting, let it cool down for a few minutes. Then top each half with half of the ricotta mixture. Enjoy or chill for later (or tomorrow for breakfast).
Notes
Nutrition
Jillian says
My family of four loves this recipe! It is our favorite way to eat acorn squash. I’ve been making it for probably 4 or 5 years now. So nice that it gets veggies in with the squash and protein with the ricotta, but it’s also sweet and delicious. Definitely 5 stars ⭐️
Nancylynn says
I love your family! Wowww that’s a win! Thank you!
Susan says
Hi, I prepped ingredients today for the full meal plan and have been enjoying the Wednesday meals. Wondering? Does the ricotta really whip, like whipped cream? So good either way but just wondering.
Nancylynn says
Not like whipped cream, but creamy and delicious, like a dip.
How’s the full meal plan going?
Heather Repp says
This recipe is simply AMAZING. Today is my first time trying this and I can’t believe how good this is, how much is satisfied my sweet craving and I can’t believe I get to eat this almost everyday this week!!
This and your pumpkin dessert hummus are both to DIE for!!
Nancylynn says
I am so, so happy to hear this! Makes me happy that I put it on the meal plan – it’s totally one of my favorites! ❤️❤️
Nicki says
Thank you so much for putting in dairy free options. For me it is so hard to find good recipes that are dairy free.
Nancylynn says
You are so welcome!
Katie Sparacio says
I’m obsessed with your recipes! SO glad I found them in my fitness journey.
Could you meal prep the ricotta whip or suggest making it each morning?
Nancylynn says
You absolutely can meal prep it! I would keep it in a separate container until eating. And YAY! That makes me really happy!
Monica Richgels says
Delicious! I tried this recipe for breakfast this week. It’s so good and perfect way to get a green container in first thing in the morning if you’re following the fix. The sweetened ricotta goes great with the acorn squash. Yum!
Nancylynn says
Yes! Thank you for giving this a chance and for taking the time to comment and rate my recipe!!
Nikki says
I’m so glad I found this recipe on day 1 of the 21 day fix! It’s amazing!!! So good!
Nancylynn says
Look at YOU! Off to an amazing start!!!!
Allison says
When roasting the squash, do you place it rind side up or down?
Nancylynn says
I do it up because I love the way it caramelizes!