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Confessions of a Fit Foodie

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You are here: Home / All Recipes / Roasted Acorn Squash with Sweet Whipped Ricotta

November 1, 2017 By Nancylynn 11 Comments

Roasted Acorn Squash with Sweet Whipped Ricotta

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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. 

two halves of a roasted acorn squash are sitting on a rectangular plate and stuffed with sweet maple whipped ricotta. There are spoons in each dip, ready to eat!

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.

An acorn squash is cut in half and on a roasting pan. The squash is nice and caramelized brown on the inside.

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?

Close up of roasted acorn squash with sweet whipped ricotta filling. The squash resembles a heart shape on a white plate.

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.

two halves of a roasted acorn squash are sitting on a rectangular plate and stuffed with sweet maple whipped ricotta. There are spoons in each dip, ready to eat!

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!

Close up of roasted acorn squash with sweet whipped ricotta filling. The squash resembles a heart shape on a white plate. With the text overlay- Roasted Maple Acorn Squash with Sweet Whipped Ricotta | 21 Day Fix | 2B Mindset | Weight Watchers | Confessions of a Fit Foodie

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}

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21 Day Fix Maple Roasted Acorn Squash | Confessions of a Fit Foodie

21 Day Fix Roasted Maple Acorn Squash with Sweet Whipped Ricotta

★★★★★ 5 from 2 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

This 21 Day Fix Roasted Maple Acorn Squash dessert is healthy enough for breakfast or lunch, packing veggie AND protein power!   No yellow treat swap needed.


Scale

Ingredients

  • 1 Acorn Squash
  • 3/4 cup of part skim ricotta (sub coconut yogurt for dairy free)
  • 2 tsp coconut oil, melted
  • cinnamon
  • sea salt
  • 2 tsp pure maple syrup (can sub honey)
  • 1/2 tsp vanilla extract
  • liquid stevia
  • 2–3 tsp of vanilla or regular almond milk (or milk of choice)

Instructions

  1. Preheat oven to 400. Cut acorn squash in half and remove seeds.
  2. 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.
  3. Roast squash for 40 minutes or until tender.
  4. 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.
  5. 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

1 serving = half of a squash

21 Day Fix: 1 GREEN, 1/2 RED, 1 tsp per serving

WW Freestyle: 7 points per serving


Nutrition

  • Serving Size: 1 squash half

Keywords: breakfast, lunch, squash, dessert, maple, healthy dessert, grain-free, gluten-free, high fiber

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

 

 

Related Recipes

21 Day Fix Gluten Free Instant Pot Recipes
Chocolate Chia Pudding
21 Day Fix “Tiramisu” Whipped Ricotta

Filed Under: All Recipes, Breakfast, Cooking Method, Courses, Desserts, Diet, Fall + Thanksgiving, Gluten-Free, Ingredient, Kid-Friendly, Seasonal, Squash, Stove + Oven, Vegan + Vegetarian, Winter + Christmas

Reader Interactions

Comments

  1. Allison says

    January 23, 2018 at 1:50 am

    When roasting the squash, do you place it rind side up or down?

    Reply
    • Nancylynn says

      January 23, 2018 at 1:53 am

      I do it up because I love the way it caramelizes!

      Reply
  2. Nikki says

    February 12, 2019 at 3:40 am

    I’m so glad I found this recipe on day 1 of the 21 day fix! It’s amazing!!! So good!

    ★★★★★

    Reply
    • Nancylynn says

      February 12, 2019 at 3:12 pm

      Look at YOU! Off to an amazing start!!!!

      Reply
  3. Monica Richgels says

    February 6, 2020 at 3:18 pm

    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!

    ★★★★★

    Reply
    • Nancylynn says

      February 8, 2020 at 1:36 pm

      Yes! Thank you for giving this a chance and for taking the time to comment and rate my recipe!!

      Reply
  4. Katie Sparacio says

    May 17, 2020 at 2:34 pm

    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?

    Reply
    • Nancylynn says

      May 17, 2020 at 2:47 pm

      You absolutely can meal prep it! I would keep it in a separate container until eating. And YAY! That makes me really happy!

      Reply
  5. Nicki says

    September 27, 2020 at 2:32 pm

    Thank you so much for putting in dairy free options. For me it is so hard to find good recipes that are dairy free.

    Reply
    • Nancylynn says

      October 17, 2020 at 3:43 am

      You are so welcome!

      Reply

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    July 24, 2020 at 8:16 pm

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