@annagrace_lovesaliens: he’s okay guys don’t worry!! #tolanpartner #ai #dog #vet #funny

anna grace!

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Saturday 25 October 2025 18:50:50 GMT

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brooke ◡̈ :

google could’ve done this btw 💔

2025-10-25 19:58:47

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rꨄ :

App name?

2025-10-26 18:17:53

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Hello, autumn harvest lovers and vibrant side dish enthusiasts! NancyG here, from The Recipe Collector. Today, I'm excited to share a truly delicious dish: Roasted Butternut Squash and Green Bean Salad with Bacon and Pepitas! Just look at that wonderful earthy plate in the photograph—tender roasted butternut squash, bright green beans, crispy bacon, and toasted pumpkin seeds. This recipe is perfect for 4 to 6 people, making it great for a family dinner or a holiday table. It hits all the right notes of savory, sweet, and sensational perfection! Recipe Details: Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Full Ingredient List: * 4 cups butternut squash (peeled and cut into 1-inch cubes) * 1 lb fresh green beans (trimmed) * 6 slices thick-cut bacon (chopped) * 0.33 cup pepitas (pumpkin seeds) * 3 tbsp olive oil * 1 tbsp maple syrup * 1 tsp salt * 0.5 tsp black pepper * 1 tsp garlic powder Detailed Instructions: 1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, maple syrup, half of the salt, and garlic powder. Spread evenly on a baking sheet and roast for 20 minutes until tender and caramelized. 2. Crisp the Bacon: While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy. Remove with a slotted spoon, leaving the drippings in the pan. 3. Blanch or Sauté Green Beans: In the same skillet with the bacon drippings (or a separate pan with 1 tablespoon of olive oil), sauté the trimmed green beans for 5 to 7 minutes until tender-crisp and bright green. Season with the remaining salt and black pepper. 4. Toast the Pepitas: In a small dry skillet over medium-low heat, toast the pepitas for 3 to 4 minutes until fragrant and lightly golden. 5. Combine and Serve: In a large serving bowl, gently toss together the roasted butternut squash, sautéed green beans, crispy bacon, and toasted pepitas. Serve warm and enjoy! Chef's Notes by NancyG: * Caramelizing Squash: Giving the butternut squash cubes enough space on the baking sheet helps them get that gorgeous caramelized crust. * Texture Contrast: The mix of soft roasted squash, crisp green beans, smoky bacon, and crunchy pepitas offers amazing textures in every bite. * Make-Ahead Friendly: You can roast the squash and cook the bacon ahead of time, then quickly warm everything before tossing to serve. Nutritional Facts (Per Serving): Calories: 260 kcal | Total Fat: 15 g | Saturated Fat: 4 g | Cholesterol: 20 mg | Sodium: 580 mg | Total Carbohydrates: 28 g | Dietary Fiber: 6 g | Sugars: 9 g | Protein: 8 g #TheRecipeCollector #NancyGCookOn #HarvestSalad #ButternutSquash #GreenBeans

Hello, autumn harvest lovers and vibrant side dish enthusiasts! NancyG here, from The Recipe Collector. Today, I'm excited to share a truly delicious dish: Roasted Butternut Squash and Green Bean Salad with Bacon and Pepitas! Just look at that wonderful earthy plate in the photograph—tender roasted butternut squash, bright green beans, crispy bacon, and toasted pumpkin seeds. This recipe is perfect for 4 to 6 people, making it great for a family dinner or a holiday table. It hits all the right notes of savory, sweet, and sensational perfection! Recipe Details: Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Full Ingredient List: * 4 cups butternut squash (peeled and cut into 1-inch cubes) * 1 lb fresh green beans (trimmed) * 6 slices thick-cut bacon (chopped) * 0.33 cup pepitas (pumpkin seeds) * 3 tbsp olive oil * 1 tbsp maple syrup * 1 tsp salt * 0.5 tsp black pepper * 1 tsp garlic powder Detailed Instructions: 1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, maple syrup, half of the salt, and garlic powder. Spread evenly on a baking sheet and roast for 20 minutes until tender and caramelized. 2. Crisp the Bacon: While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy. Remove with a slotted spoon, leaving the drippings in the pan. 3. Blanch or Sauté Green Beans: In the same skillet with the bacon drippings (or a separate pan with 1 tablespoon of olive oil), sauté the trimmed green beans for 5 to 7 minutes until tender-crisp and bright green. Season with the remaining salt and black pepper. 4. Toast the Pepitas: In a small dry skillet over medium-low heat, toast the pepitas for 3 to 4 minutes until fragrant and lightly golden. 5. Combine and Serve: In a large serving bowl, gently toss together the roasted butternut squash, sautéed green beans, crispy bacon, and toasted pepitas. Serve warm and enjoy! Chef's Notes by NancyG: * Caramelizing Squash: Giving the butternut squash cubes enough space on the baking sheet helps them get that gorgeous caramelized crust. * Texture Contrast: The mix of soft roasted squash, crisp green beans, smoky bacon, and crunchy pepitas offers amazing textures in every bite. * Make-Ahead Friendly: You can roast the squash and cook the bacon ahead of time, then quickly warm everything before tossing to serve. Nutritional Facts (Per Serving): Calories: 260 kcal | Total Fat: 15 g | Saturated Fat: 4 g | Cholesterol: 20 mg | Sodium: 580 mg | Total Carbohydrates: 28 g | Dietary Fiber: 6 g | Sugars: 9 g | Protein: 8 g #TheRecipeCollector #NancyGCookOn #HarvestSalad #ButternutSquash #GreenBeans

My fave gal @Kri_teenagolf ❤️ #nursesoftikok #nurselife

My fave gal @Kri_teenagolf ❤️ #nursesoftikok #nurselife

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