Description

Who knew that sweet fresh blackberries, ricotta cheese, and baked pumpkin could go so well together? You can bake the pumpkin and candy the pepitas (pumpkin seeds) ahead of time. Then all you need is a few minutes with a food processor and a toaster and you have a healthy, delicious breakfast or afternoon snack!

  • Half of 1 small sugar pumpkin (or butternut squash), seeds removed
  • 4 Teaspoons olive oil, divided
  • 4 Tablespoons maple syrup, divided
  • 3/4 Tsp. flaky salt, divided
  • 1/2 Cup unshelled pepitas
  • 10 small sage leaves, chopped
  • 1/2 Tsp. chili powder
  • 1/2 Tsp. ground cinnamon
  • 1 Cup ricotta cheese
  • 1/3 Cup mascarpone
  • 1 - 2 Tsp. olive oil
  • 4 Slices sourdough or crusty bread
  • 1 Package (6 ounces) Driscoll’s Blackberries
  1. PREHEAT oven to 425°F.
  2. LINE two baking sheets with parchment paper or foil.
  3. DRIZZLE 2 teaspoons olive oil over cut side of pumpkin.
  4. DRIZZLE 1 tablespoon maple syrup over cut side of pumpkin.
  5. SPRINKLE 1/8 teaspoon flaky salt over cut side of pumpkin.
  6. PLACE seasoned pumpkin face down onto 1 prepared baking sheet.
  7. BAKE 40 – 45 minutes or until very tender and cut side is lightly golden. Do not turn off oven.
  8. SET ASIDE pumpkin to cool to room temperature.
  9. SPREAD 1/2 cup unshelled pepitas onto second prepared baking sheet in a single layer.
  10. SPRINKLE 10 chopped sage leaves over pepitas.
  11. DRIZZLE with 1 – 2 teaspoons olive oil.
  12. DRIZZLE with 1 tablespoon maple syrup.
  13. SPRINKLE with 1/2 teaspoon chili powder.
  14. SPRINKLE with 1/2 teaspoon ground cinnamon.
  15. SPRINKLE with 1/4 teaspoon flaky salt.
  16. STIR mixture and SPREAD OUT into a single layer.
  17. BAKE at 425°F 10 – 15 minutes until fragrant and deepened in color.
  18. SET ASIDE candied pumpkin seeds to cool to room temperature.
  19. SCOOP 1 cup from baked pumpkin (do not use skin) and PLACE into the bowl of a food processor.
  20. ADD 1 cup ricotta cheese.
  21. ADD 1/3 cup mascarpone.
  22. ADD 1 tablespoon maple syrup.
  23. ADD 1/4 teaspoon flaky salt.
  24. PROCESS until mixture is completely smooth and fluffy.
  25. TRANSFER pumpkin mixture to a piping bag or a sandwich bag with 1 corner snipped off.
  26. PLACE bag into a tall drinking glass and REFRIGERATE until needed.
  27. TOAST 4 slices sourdough or crusty bread in toaster until desired doneness.
  28. PIPE pumpkin mixture over toast slices.
  29. DIVIDE 1 package (6 ounces) blackberries evenly between toast slices.
  30. SPRINKLE toast slices with candied pumpkin seeds.
  31. DRIZZLE 1 tablespoon maple syrup over toast slices.
  32. SPRINKLE 1/8 teaspoon flaky salt over toast slices.
  33. SERVE immediately.