@xedien_xuanduong: ND và 3kwpv4#xedienxuanduong #xedotrungquoc #xedovietnam #xediendo

Xuân Dương
Xuân Dương
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Region: VN
Thursday 13 November 2025 13:33:49 GMT
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am.sann1
Trùm chế độ cũ✈️✈️ :
5k5 nhiu anh cả lốp
2025-11-14 08:39:51
0
dechua0
Nguyên :
Bánh quay ngược
2025-12-19 15:05:28
0
quoc.anh3571
Quoc Anh :
Xé gió
2025-12-12 13:05:49
0
7zxt223
bé thiện anime :
bình đi đc bánh wp à😭
2025-11-13 17:53:01
2
manh.ro4
👉🏼phạm manh 💬20? :
Nd 990 bao nhiêu tiền chu
2025-11-13 17:05:13
0
minhhoang99399
Minh✈️✈️ :
nd gi đây shop
2025-11-13 15:43:58
0
statham131
statham131 :
cứ nd với bánh wp là kêu hú dc hả
2025-11-19 09:18:58
1
bon08_tamtrang
𝕭๋𓆩⚝𓆪 :
combo này bao nhiêu vậy chú 🙂
2025-11-19 03:25:53
0
nnc20251
Nhật cường :
Shop này uy tín ko v mọi ngf
2025-11-13 22:53:14
0
kimminhchaudz
ÚT CỌP PHONG THẠNH 🐯🔪 :
đặt bánh của a trên shope có đc lên vd ko
2025-11-14 05:24:53
0
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A lighter, lower-carb take on the viral potato salad with delicious roasted butternut squash, tossed in a creamy herb yogurt dressing, providing a sweet, nutty, and crunchy texture perfect for fall. Ingredients: - 1 large butternut squash - 2 tbsp olive oil - Salt - Pepper - 1 tsp garlic powder - 1 tsp sweet paprika - 1 tbsp cornstarch or freshly grated Parmesan (optional) - 3/4 cup plain Greek yogurt - 3-4 tbsp mayonnaise - Juice of 1 lemon - 2 minced garlic cloves - 2-3 tbsp fresh chopped dill - 2-3 tbsp chives - 1/2 cucumber, finely diced - 1/2 small red onion, finely diced - Additional dill and chives for garnish - Feta cheese (optional) Instructions: 1. Preheat oven to 425°F and line a large baking sheet. 2. Peel and cube the butternut squash into 1-inch pieces. Pat dry with paper towels. 3. Drizzle the squash with olive oil and season with salt, pepper, garlic powder, and sweet paprika. Optionally, add cornstarch or freshly grated Parmesan for crispier edges. 4. Spread the squash in a single layer on the baking sheet and roast for 35-40 minutes, flipping halfway, until golden and caramelized on the edges. For extra crispiness, broil for 2-3 minutes at the end. 5. While the squash roasts, prepare the dressing: mix Greek yogurt, mayonnaise, lemon juice, garlic cloves, dill, chives, cucumber, red onion, salt, and pepper. 6. Let the roasted squash cool for 5 minutes, then toss gently with the dressing. 7. Garnish with extra dill and chives, and optionally sprinkle feta cheese on top. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A lighter, lower-carb take on the viral potato salad with delicious roasted butternut squash, tossed in a creamy herb yogurt dressing, providing a sweet, nutty, and crunchy texture perfect for fall. Ingredients: - 1 large butternut squash - 2 tbsp olive oil - Salt - Pepper - 1 tsp garlic powder - 1 tsp sweet paprika - 1 tbsp cornstarch or freshly grated Parmesan (optional) - 3/4 cup plain Greek yogurt - 3-4 tbsp mayonnaise - Juice of 1 lemon - 2 minced garlic cloves - 2-3 tbsp fresh chopped dill - 2-3 tbsp chives - 1/2 cucumber, finely diced - 1/2 small red onion, finely diced - Additional dill and chives for garnish - Feta cheese (optional) Instructions: 1. Preheat oven to 425°F and line a large baking sheet. 2. Peel and cube the butternut squash into 1-inch pieces. Pat dry with paper towels. 3. Drizzle the squash with olive oil and season with salt, pepper, garlic powder, and sweet paprika. Optionally, add cornstarch or freshly grated Parmesan for crispier edges. 4. Spread the squash in a single layer on the baking sheet and roast for 35-40 minutes, flipping halfway, until golden and caramelized on the edges. For extra crispiness, broil for 2-3 minutes at the end. 5. While the squash roasts, prepare the dressing: mix Greek yogurt, mayonnaise, lemon juice, garlic cloves, dill, chives, cucumber, red onion, salt, and pepper. 6. Let the roasted squash cool for 5 minutes, then toss gently with the dressing. 7. Garnish with extra dill and chives, and optionally sprinkle feta cheese on top. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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