Around the holidays, cooked, peeled chestnuts show up in jars in specialty shops and some grocery stores, so it’s a good time to stock up. Low in fat, they add a nutty sweetness to this squash dish. Rice vinegar was used here because of its clean, neutral flavor, but you could also use cider or red wine vinegar.
- 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
- 11/2 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°F. 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 salt 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°F. 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.
- Serving Size: Serves 6
- Calories: 278
- Carbohydrate Content: 51 g
- Fat Content: 8 g
- Fiber Content: 6 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 202 mg
- Sugar Content: 15 g