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.