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Preheat the oven to 200oC, gas mark 6.
Place the squash, pepper and walnuts in a large roasting tin and toss in 1 tbsp sun dried tomato oil, honey and paprika, season and bake for 25 minutes or until tender.
Meanwhile, cook the orzo pasta in boiling water for 9-10 minutes until tender, drain well.
Stir the pasta into the vegetables with the sun-dried tomatoes, remaining 1 tbsp sun dried tomato oil and the basil. Season to taste.