Β½ portion leftover roast butternut squash, roughly chopped (see Recipe Tip 2)
165²µ/5ΒΎ΄Η³ϊ cherry tomatoes, quartered
Β½ red chilli, finely sliced
ΒΌ onion, finely chopped
80g/2ΒΎoz dried penne pasta (or other pasta shape of your choice)
leftover pitta breadcrumbs (prepared as part of the spicy sardine pasta recipe, see Recipe Tip 4 for how to make more)
2 tsp olive oil
salt