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

Source: Vegetarian Times January 2009