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Preheat the oven to 180C.
Halve the chilies and remove the stem and seeds. Roughly slice the onion.
Lightly toast the pine nuts in a small frying pan on low heat for 2-3 minutes, stirring often. Add to a small bowl with the smoked paprika and 1 ½ - 2 tbsp of olive oil and some salt and pepper.
Peel and cube the squash, then lay in into a baking tray with the chillies, onion and garlic cloves (in their skins). Drizzle with plenty of olive oil, salt and pepper.
Roast for 25-30 mins, tossing halfway, until the squash is cooked and the garlic has softened. Remove the skins from the garlic and set aside about 3 tbsp of cooked squash for the topping. Add the rest of the squash, onion and garlic to a blender along with the oat milk, tahini, lemon juice, 1 tbsp of olive oil and plenty of salt and pepper. Blend until smooth.
While the squash is cooking, cook the orzo in well salted water for 1 minute less than the package instructions. Reserve a cup of the pasta cooking water before draining the orzo and adding it back into the pot.
Add the blended sauce to the orzo pot and heat through. Stir through the reserved squash pieces and erve with the pine nuts on top.