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
- 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.