Italian Pumpkin & Orzo 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, remove the seeds, and cut into bite-sized cubes of about 1.5 cm. Toss the pumpkin cubes on the baking sheet with 1 tbsp olive oil, a pinch of salt and pepper, and roast in the preheated oven for about 20 to 25 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 for approx. 8 to 10 minutes until al dente according to package instructions. Then drain through a colander, rinse briefly with cold water, and drain well.

Gently toast the walnut kernels in a small pan without oil over medium heat for 2 to 3 minutes until wonderfully fragrant. Then let cool briefly and roughly chop. Shave the Parmigiano Reggiano into fine flakes using a vegetable peeler. Pick through, wash, and spin-dry the rocket.