Pumpkin Whipped Ricotta Toast with Blackberries

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Recipe Intro From lisathompson

This fall stunner hits all the right flavor notes: sweet, salty, and spicy! Fresh roasted pumpkin is whipped with ricotta, mascarpone cheese, and some maple syrup for a fluffy, creamy mixture that's the perfect foil to the juicy, crunchy textures atop this toast. You can serve this hearty but elegant dish for breakfast or brunch. Fresh Driscoll's blackberries shine next to crispy sage leaves and a drizzle of maple syrup. Piping bags not your jam? You can simply spread a thick layer of the whipped pumpkin ricotta with a spoon or offset spatula.

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  • Recipe Card
Prep time 20mins
Cook time 45mins
Serves or Makes: 4 toasts

Recipe Card

For the Roasted Pumpkin

ingredients

  • 1/2 small honeynut squash, butternut squash, or sugar pumpkin
  • 1 tablespoon maple syrup
  • Olive oil
  • Kosher salt

For the Pumpkin Whipped Ricotta

ingredients

  • 1 cup roasted squash or pumpkin
  • 1 cup ricotta cheese
  • 1/3 cup mascarpone cheese
  • 1 tablespoon maple syrup

For the Candied Pumpkin Seeds

ingredients

  • 1/2 cup hulled pumpkin seeds (pepitas)
  • 10 sage leaves
  • 1 tablespoon maple syrup
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • Olive oil

For Serving

ingredients

  • 4 slices thick-cut bread (gluten-free if necessary)
  • Driscoll's blackberries
  • Maple syrup
  • Flaky sea salt

Roast the Pumpkin and Make the Candied Pumpkin Seeds

Method

  • Step 1

    Preheat oven to 425F degrees.

  • Step 2

    Line two small baking sheets with foil or parchment paper.

  • Step 3

    Drizzle halved pumpkin with maple syrup, olive oil, and season with a pinch of kosher salt. Roast cut side-down until caramelized and completely tender, about 40-45 minutes. Carefully remove skin while warm, then let cool completely. (Note: you can roast both halves of the pumpkin to make extra, but only 1 cup roasted pumpkin will be used in this recipe!)

  • Step 4

    Meanwhile, toss pumpkin seeds and sage with maple syrup, chili powder, cinnamon, olive oil, and a pinch of kosher salt. Roast until golden and fragrant, about 15 minutes. Let cool completely.

  • Step 5

    Meanwhile, toast bread to desired darkness. Let cool.

Make the Whipped Pumpkin Ricotta

  • Step 1

    Add cooled roasted pumpkin ricotta, mascarpone, maple syrup, and salt to the bowl of a food processor and process until completely smooth and fluffy, about 1 minute. Transfer mixture to a piping bag and refrigerate until ready to use (I store mine in a drinking glass to catch any leaks).

Assemble Toasts

  • Step 1

    Pipe whipped pumpkin ricotta on toast, then top generously with Driscoll’s blackberries, candied pumpkin seeds, maple syrup, and a sprinkle of flaky sea salt.