Preheat the oven to 375 degrees. Add the diced pumpkin, olive oil, salt & pepper and crushed red pepper flakes to a rimmed baking sheet and toss with your hands. Spread the squash around so they are not on top of one another. Roast in the oven for 45 minutes, or until fork tender. Remove and set aside.

In a medium pot, add the water and bring to a boil. Add the salt, rice and tea bag and return to a boil. Turn the heat down to simmer for 45 minutes, or until rice is cooked through and no longer chewy. Remove from heat and add to a large bowl and add the cooked squash.

In a medium skillet set over high heat, add the teaspoon of olive oil, mushrooms, snap peas, sage & thyme and season with salt and pepper. Saute until the mushrooms have just started to brown. Add to the rice and pumpkin mixture.

In a small glass jar, add the 3 T olive oil, 1 T balsamic vinegar, 2 t Dijon and season with salt & pepper to taste. Shake vigorously to combine. Pour over the rice mixture and add the Iberico cheese. Toss gently to combine. Serve immediately.