I agree, just plain roasted chestnuts!
Monte Bianco (pureed chestnut and chocolate mound) is kind of fun, as you squeeze it out through a ricer and let it land on the plate, then adorn it. There's a recipe in Marcella Hazan's Essentials of Classic Italian Cooking.
I also make Chestnut-Rhum Ice Cream in Meringue shells, with dark chocolate sauce.
And various cakes with Chestnut.
Chestnut soups can be really nice too for savories.
I've made a whole brussel sprout whole chestnut vegetable dish with a fairly rich sauce (just a little butter, heavy cream and garlic in the saute pan). I like the way it looks, you can add bacon too.
I've made pasta from Chestnut flour.
Lots of possibilities, you could even make chocolate-chestnut "sausage" ;)