Roasted Butternut Squash & Chestnuts

Adapted from Vegetarian Times January 2009.  I like to serve this with couscous and a green salad to make it a quick and pretty dinner.

2 lb. butternut squash, peeled, seeded, and diced
2 medium red onion, cut into small wedges
3 Tbsp. olive oil, divided
3 Tbsp. pure maple syrup
1½ Tbsp. rice vinegar
½ tsp. red pepper flakes
12 oz. cooked chestnuts (I can never find jarred chestnuts but the farmer’s market often has dry roasted chestnuts in a bag which work fine)

Preheat the oven to 450˚F.

Toss the squash and onions with 2 Tbsp. olive oil to coat and spread on a baking sheet (line with parchment for easier clean up). Roast 20 minutes, stirring occasionally.

Meanwhile, whisk together 1 Tbsp. olive oil, maple syrup, rice vinegar and pepper flakes. Toss chestnuts with 1 Tbsp. of this mixture.

Add the chestnuts to the squash, roast another 10 minutes.

Remove and toss with maple syrup mix. Garnish with chopped chives if desired.

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