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Roasted Sausage, Tomato & Peach Supper with Parmesan Spaghetti Squash Mash

Happy Harvest Moon everyone!

Enjoy the flavours of the late-summer harvest in this beautiful and incredibly delicious recipe. It is everything we want in a meal; the perfect combination of sweet and salty with a variety of textures and colours. Oh and did we mention that it takes hardly any effort!?

Take a moment to celebrate all those end-of-summer foods that are still abundant, while embracing the arrival of "oven season" and winter squash.

Recipe notes - this comes together extremely fast if you precook the squash and or pre-make the spaghetti squash mash entirely. I did it all at the same time and it go a little tricky/busy in the oven, but it's doable! It would just be a little smoother if some pre-work was done. Or consider serving this with polenta instead of the squash mash?

Roasted Sausage, Tomato and Peach Supper with Parmesan Spaghetti Squash Mash

4-6 Italian sausage links (substitute any sausage links of your choice) 1 medium red onion, sliced into wedges 2 tablespoons olive oil, divided 4 cups cherry tomatoes 2 large firm peaches, sliced into wedges salt and cracked black pepper to taste 1/4 cup fresh oregano leaves 1/4 cup fresh basil leaves Parmesan spaghetti squash mash (recipe below)

Preheat oven or grill to 400F

Place sausage and onion on a sheet pan and toss with 1 tablespoon olive oil. Cook for 10 minutes then add cherry tomatoes and peaches, remaining olive oil and season to taste. Continue roasting for another 10-15 minutes until sausage is golden, tomatoes are bubbling and peaches soft. Remove from oven and sprinkle with herbs. Serve on top of Parmesan spaghetti squash mash or polenta.

Parmesan Spaghetti Squash Mash 1 large whole spaghetti squash 4 tablespoons butter 1/2 tablespoon garlic powder 1 cup finely grated Parmesan cheese salt and pepper to taste Optional to serve: butter, fresh chives

Place whole squash in the microwave and cook on high for 5 minutes. This makes them super easy to cut through. Slice the squash lengthwise and place on a rimmed baking sheet, cut side down.

Cook in a 400F oven until the flesh is tender - depending on the size this will likely take 40-50 minutes.

Remove seeds from squash using a spoon, discard. Scoop the flesh into the bowl of a food processor fitted with the blade attachment. Add remaining ingredients and pulse until it reaches your desired consistency. Or use an immersion blender wand until smooth.

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