Warm Orzo & Pumpkin Salad | Fine Autumn Delight

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly wash the Hokkaido pumpkin, cut it in half, remove the seeds, and cut it into bite-sized cubes of approx. 1.5 cm (there is no need to peel it).

Peel and finely chop the garlic cloves. Spread the pumpkin cubes on the prepared baking sheet, drizzle with half of the olive oil (approx. 1.5 tbsp), and toss with the chopped garlic, some salt, and pepper. Roast on the middle rack of the preheated oven for approx. 20 minutes until golden brown and tender.

Meanwhile, bring plenty of salted water to a boil in a large pot. Add the orzo pasta and cook according to package instructions for about 8–10 minutes until al dente. Then drain through a colander, allow to drain briefly, and transfer to a large salad bowl.