Winter Squash with Spicy Maple Chestnuts

• 2 lb. butternut squash or other winter squash, peeled, seeded, and diced
• 1 medium red onion, cut into small wedges
• 3 Tbs. olive oil, divided
• 3 Tbs. pure maple syrup
• 1 1/2 Tbs. rice vinegar
• 1/2 tsp. red pepper flakes
• 12 oz. jar peeled, cooked chestnuts
• 1/4 cup chopped fresh chives

1. Preheat oven to 450F.
2. Combine squash, onion, and 2 Tbs.
3. olive oil in large bowl, and toss to coat.
4. Season vegetables with salt and pepper, if desired, and scatter evenly on baking sheet.
5. Roast vegetables 20 minutes, turning 2 or 3 times with spatula.
6. Meanwhile, whisk together remaining 1 Tbs.
7. oil, maple syrup, rice vinegar, and red pepper flakes in small bowl.
8. Season with salt and pepper, if desired.
9. Place chestnuts in medium bowl, and add 1 Tbs.
10. maple syrup mixture.
11. Toss to coat.
12. Increase oven temperature to 500F.
13. Scatter chestnuts among squash and onion wedges.
14. Roast vegetables 10 minutes more, or until tender.
15. Transfer vegetable-nut mixture to large serving bowl, drizzle with remaining maple syrup mixture, add chopped chives, and toss to mix.

butternut squash, red onion, olive oil, maple syrup, rice vinegar, red pepper, chestnuts, fresh chives

Taken from www.vegetariantimes.com/recipe/winter-squash-with-spicy-maple-chestnuts/ (may not work)