3 Chop delicata squash in half moon shapes and place on a roasting pan with parchment paper. Roast at 425 degrees for about 20-25 minutes until golden brown.
0 In a large pan on medium high heat, sauté the onions and garlic for 3-5 minutes until softened.
1 Add the orzo and chicken broth and bring to a low boil. Then cover and simmer for 15 minutes until broth is absorbed.
2 Mix in cream, pumpkin, S&P, and parmesan and stir until well combined.
4 Then add in parsley, lemon juice, chickpeas, and roasted delicata squash.
5 Top with additional parmesan if desired and ready to serve.
