Spicy Butternut Squash with Cashews

I really love squash and this recipe was simple and delicious. If you're in a hurry, you can pick up squash that's already been prepped to save some time. I only used 1 Tb of the maple syrup, but if you like your squash a little sweeter, feel free to indulge in the full amount. :)

2 lb butternut 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 apple cider vinegar
1/2 tsp red pepper flakes
1/2 c cashews, raw, unsalted
1/4 c chopped fresh chives

Preheat the oven to 450 degrees F. Combine squash, onion, and 2 Tbs olive oil in large bowl, and toss to coat. Season with salt and pepper, if desired, and scatter evenly on a baking sheet. Roast vegetables for 20 minutes, turning 2-3 times with a spatula.

Meanwhile, whisk together remaining 1 Tbs oil, maple syrup, apple cider vinegar, and red pepper flakes in small bowl. Place cashews in medium bowl and add 1 Tbs maple syrup mixture. Toss to coat.

Increase oven temperature to 500 degrees F. Scatter cashews among squash and onion wedges. Roast vegetables 10 minutes more, or until tender. Transfer to large serving bowl, drizzle with remaining maple syrup mixture, add chopped chives, and toss to mix.

Gluten Free, soy free