@xuanphuc20220: Chị em đã biết tới em này chưa ạ? #xuhuong #sausinh #mevabe

Mẹ bầu nuôi con khoẻ✅
Mẹ bầu nuôi con khoẻ✅
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Tuesday 25 November 2025 09:37:00 GMT
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kietvktez0m
hoa dai :
Ok đấy nhi
2025-11-26 08:36:00
0
nganmyhao16081998
Nguyễn Mỹ Hảo :
Nha em dung mấy năm r. Bền đẹp
2025-11-26 01:45:20
0
phamthiman300592
Mai thanh :
Cũng bền nữa
2025-11-25 10:44:54
0
phamthiman300592
Mai thanh :
Nha minh cũng đang dùng, rẻ ma đẹp
2025-11-25 10:44:38
0
monihhu
Mo mi :
Ship nhanh k nhi. Mình cần gấp
2025-11-26 09:48:03
0
mylanedukids
My Lan :
@Ngọc Trà mua loại này đi. T dùng thấy sôi nhanh
2025-11-25 10:47:50
0
meyeucon65
Chăm sóc em bé ✅ :
@Hà Lê 95 thử loại này đi
2025-11-25 09:54:13
0
trantvmyt2d
Giải mã ảo thuật :
@hoa dai mua loại này cho bố đi
2025-11-25 13:38:24
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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