Peel the pumpkin with a knife and remove the seeds, then cut it into wedges. In a large bowl, pour 1 tablespoon of extra virgin olive oil together with the cumin seeds lightly crushed in a mortar, salt and pepper. Emulsify to blend, then add the squash and stir so that it is evenly coated with the seasoning. Transfer to a baking dish lined with a sheet of baking paper and bake in a preheated oven at 200° for about 30 to 40 minutes or until the pumpkin has become tender.

Meanwhile, boil the cereal according to package directions, drain and cool under running water. Drain further and place in a bowl with a drizzle of oil. Peel the onion and cut it into small wedges. Wilt it in a nonstick pan with a drizzle of oil. Deglaze with red wine, add hot water, salt and pepper. Cook covered for about 30 minutes, stirring occasionally. Uncover, raise the heat and add sugar and the Balsamic Vinegar of Modena IGP Monari Federzoni. Allow to caramelize, stirring often. Withdraw and set aside.

To the bowl with the cereal add the chickpeas, valerian, balsamic vinegar caramelized onion, and squash. Season to taste with olive oil, salt, and pepper. Serve immediately.