Cut the delica pumpkin in half, scoop out the seeds, and slice into wedges. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.

While the pumpkin is roasting, prepare the radicchio by slicing it into thin strips.

For the roasted garlic yogurt, roast a head of garlic in the oven for 20 minutes until soft, then mix with yogurt and season with salt and pepper.

Once the pumpkin is done, assemble the salad by combining the roasted pumpkin, radicchio, and toasted seeds. Drizzle with the roasted garlic yogurt before serving.