Roast squash & chestnuts

INGREDIENTS

• 1 butternut squash , about 1kg, peeled, seeded and cut into chunks
• 3 thyme sprigs
• olive oil
• 250g whole cooked chestnuts
• 1 tsp golden caster sugar
• 4 tbsp white wine vinegar
• small bunch flat-leaf parsley , finely chopped
• 2 shallots , finely chopped
• 2 garlic cloves , finely chopped