Place a large non-stick skillet in the oven and preheat to 375°F. When the pan is hot, add the diced squash and spray lightly with olive oil. Toss and return the pan to the oven. About every 7 minutes, remove the pan and toss the squash carefully. After about 20 minutes the squash cubes should be lightly browned.

While the squash is cooking, heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.

When the garlic is soft and translucent, add the onions and pumpkin seeds and cook until the onions are translucent. Add the risotto and cook for about 2 minutes, stirring frequently.

Reduce the heat to medium and add the chicken broth. Stir well. Cook for one minute, then add 2 cups of water and the salt.

Cook over medium-heat, stirring occasionally so that the rice will not stick to the bottom. After about 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.

Add the salmon strips and oregano when the rice is soft but not mushy. Cook for about 3 minutes, then add the roasted squash and the parmesan cheese. Stir and cook for another minute over very low heat. Season with pepper to taste and serve.