Packed with protein and and vitamins A and C, Acorn Squash Breakfast Boats only look and taste like dessert.
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Protein-Packed Acorn Squash Boats

Acorn squash is naturally sweet and high in antioxidants. Slice it from top to bottom to create two cavities perfect for filling with delicious cinnamon, sweetened ricotta cheese, pumpkin seeds and cranberries. The perfect fall side dish or breakfast.
Prep Time10 mins
Cook Time45 mins
Servings: 2 -4 servings
Author: Jackelin

Ingredients

  • 1 acorn squash
  • 1 Tbsp butter or coconut oil
  • 2 tsp brown sugar
  • 1/4 tsp cinnamon + a few dashes see instructions below
  • pinch of salt to taste
  • 1/8 cup of pumpkin seeds toasted
  • 1/8 of a cup of dried cranberries unsweetened
  • 2 Tbsp cashew butter

For the Ricotta Filling

  • 1/2 cup whole milk ricotta cheese or whole milk yogurt
  • 1/4 tsp cinnamon
  • 2 tsp maple syrup
  • dash of real vanilla extract

Instructions

  • Preheat oven to 450°F
  • Slice the acorn squash in half by sliding a sharp knife down one side of the stem. Remove and discard the seeds. Place the squash face up (skin side down) on a baking sheet. Cut the butter into small bits and place equal amounts into each squash cavity. Sprinkle the 1/4 tsp of cinnamon evenly inside each squash half, and do the same with the brown sugar. Sprinkle the inside of each acorn squash half with a pinch of salt. Bake for 45 minutes or until the flesh is easily pierced with a fork.
  • Meanwhile, prepare the ricotta filling by mixing the ricotta, cinnamon, vanilla and maple syrup in a small bowl.  Set aside and let it come to room temperature.
  • Heat a small skillet oven medium-high heat and add the pumpkin seeds. Toss constantly until they begin to pop and remove from heat.
  • Once the squash has finished baking, fill each half with the ricotta mixture and a tablespoon each of the cashew butter. Finish off with a sprinkle of pumpkin seeds, dried cranberries and a few dashes of cinnamon. Serve immediately.

Notes

Unfinished portions may be refrigerated and re-heated in the microwave on high for one minute and a half to two minutes, depending on your microwave model. Additionally, if you want to save time in the morning, you can always pre-bake the squash the night before and pop them in the microwave in the morning, then prepare and add the toppings.