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@arttujokinen: Pirkko ja monkeesi#foruyou #kiellettyharrastus #manki #kesä #foryoupage❤️❤️ @Moponosat24 @Tekant.fi @Tuunaa.fi @le-store
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Region: FI
Monday 15 June 2026 11:07:10 GMT
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𝑶𝒕𝒕𝒐💫 :
Vaihakko
2026-06-15 15:01:16
1
punanenmongi :
vakio rupsu
2026-06-15 16:09:26
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karki_lauri :
@Eero_jok
2026-06-16 01:14:42
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Moponosat24 :
🥰🥰
2026-06-15 11:20:15
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Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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