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

Roasted Maple Acorn Squash with Sweet Whipped Ricotta

  • 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


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.


  • 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
  • 23 tsp of vanilla or regular almond milk (or milk of choice)


  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).


1 serving = half of a squash with 1/2 of the filling

21 Day Fix: 1 GREEN, 1/2 RED, 1 TSP (per serving)

WW link for personal points: Acorn Squash with Sweet Whipped Ricotta (calculated using low fat ricotta cheese & 1 tsp coconut oil)

*coconut oil can be reduced or omitted altogether, using oil cooking spray instead


  • Serving Size: 1 squash half

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