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@sunhouse.official: BẾP SẠCH THOÁNG - NHÀ THÊM SANG 🌪️ Động cơ tuabin, công suất hút đến 1100m³/h: Tạo lực hút mạnh mẽ, xử lý hiệu quả khói và mùi dầu mỡ nhưng vẫn vận hành êm ái. ⚡ Chế độ Booster: Tăng cường lực hút, làm sạch mùi nặng từ các món chiên, nướng hay cháy khét chỉ trong tích tắc. 👋 Công nghệ Smart Motion: Chỉ cần vẫy tay để bật, tắt hoặc điều chỉnh tốc độ hút, tiện lợi ngay cả khi tay đang ướt hay dính dầu mỡ. ⏱️ An tâm sử dụng dài lâu với chính sách bảo hành tại nhà 36 tháng. Máy hút mùi âm tủ SUNHOUSE SHB72095-MD, hút sạch vượt trội, khử mùi tối ưu cho căn bếp luôn thoáng sạch. #SUNHOUSE #Mayhutmui #SHB72095-MD#SHTBNB26

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Friday 18 September 2026 03:08:21 GMT
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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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