Recipe Review

This Might Just Be the Perfect Plate of Summer Food

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Good peaches are so hard to get. If I find a good one, I eat as many as I can while they’re still around — for breakfast, lunch, and dinner.

Dinner peaches might be a bit of a surprise, but that sweet stone fruit works really well in a number of savory dishes. This recipe from The Daley Plate pairs them with sausage and spaghetti squash with Parmesan for a salty, sweet, savory dinner that will make you want to eat millions of peaches every day.  

You can cook peaches in the oven, right on the same baking sheet as the sausage. The sausage takes longer to cook, so start that in the oven with some sliced onions first. After about 10 minutes, add sliced peaches and halved cherry tomatoes to the baking sheet with a bit of olive oil and salt and pepper. Let that cook about 15 minutes more. The peaches should be soft and juicy, and the tomatoes should bubble. When the sausage is golden-brown and fully cooked, serve it all together on a bed of mashed spaghetti squash with Parmesan. 

Polenta or pasta would work with this recipe, too, but spaghetti squash is a healthful alternative and a good way to eat more vegetables. If you cook it in the Instant Pot, it’s a quick side dish, too. All you have to do is cook the squash for 15 minutes on high, then quick-release the pressure, scoop the seeds out of the squash, then scoop the squash into a food processor. Pulse it with generous helpings of butter, garlic powder, and Parmesan cheese for a savory base that works perfectly with sausage and roasted peaches, or any place else you’d use pasta or mashed potatoes. 

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

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