Pumpkin Ricotta Toast with Blackberries | Easy Fall Recipe

Ingredients

• 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