@aikhluaung: "ရွံ"လို့🤫#cillianmurphy #စိတ်ခွန်အား #myanmartiktok🇲🇲🇲🇲 #fyp #foryou

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Tuesday 29 September 2026 11:48:26 GMT

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『အပြုံးနောက်ကလူဆိုး』 :

စာသား ယူသုံးထားတယ်နော် idol

2026-10-16 04:32:39

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🦾ONLY ME🤫 :

ပြန်တယ်မယ်နော်

2026-10-29 16:33:16

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『ʍƦl』ϳꂅᏕϮꂅᏒ💜🖤} :

စာသာလေကြိုက်တယ် မှတ်သားထားပါမယ်

2026-10-10 03:46:06

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aung khant :

2026-10-26 21:14:33

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sithuko991999 :

မှန်တာပေါ့ဗျာ

2026-10-10 09:09:55

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kc :

2026-10-22 14:44:22

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🤕 Oo Gyi Myo 💥 :

2026-09-30 14:25:51

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(★) Mg Kaung Khant Naing (★) :

စာသား ယူသုံးထားတယ်နော် idol

2026-10-18 17:49:46

1

WORLDGOD :

Right

2026-09-29 13:39:11

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ဇေယျာကျော် :

2026-10-15 17:15:11

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ယ်ုသာလုက်💯 :

😎😎😎

2026-10-08 13:24:52

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Mg Me Saup :

🥰🥰🥰

2026-10-01 14:08:51

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ထားဝတီ :

🥰🥰🥰

2026-10-13 04:34:50

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Johanne Muminovic :

😹🏎️

2026-10-17 05:46:47

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ခင်မြတ်သူ :

🥰🥰🥰🥰

2026-10-01 06:18:10

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MessiFan👻👻👻 :

[Heartwarming][Heartwarming][Heartwarming]

2026-10-09 13:43:55

1

Myo Min Aung :

🥰🥰🥰

2026-10-11 19:45:41

1

💞💞NO Love 💞💞 :

👍👍👍👍👍👍

2026-10-30 15:53:49

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Butternut Squash & Sage Pasta Ingredients For the Roasted Butternut Squash - 3 cups (450 g) butternut squash, peeled and cubed - 2 tbsp olive oil - ½ tsp ground cinnamon - ½ tsp garlic powder - Salt and black pepper, to taste For the Pasta - 12 oz (340 g) pasta, such as rigatoni, fettuccine, or penne - 3 tbsp unsalted butter - 3 garlic cloves, minced - 12 fresh sage leaves - ½ cup (50 g) grated Parmesan cheese - ½ cup (120 ml) heavy cream - ¾ cup (180 ml) reserved pasta water, as needed - ¼ tsp freshly grated nutmeg - ¼ cup (30 g) toasted walnuts, chopped (optional) - Extra Parmesan, for serving Directions 1. Roast the squash: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, cinnamon, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized. 2. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. 3. Crisp the sage: Melt butter in a large skillet over medium heat. Add sage leaves and cook for 1–2 minutes until fragrant and lightly crisp. Remove the leaves and set aside for garnish. 4. Sauté the garlic: Add minced garlic to the sage-infused butter and cook for 30–60 seconds, stirring constantly until fragrant. 5. Make the creamy sauce: Stir in heavy cream, Parmesan, and nutmeg. Add a splash of reserved pasta water and simmer gently for 2–3 minutes until smooth. 6. Add the squash: Gently fold the roasted butternut squash into the sauce, lightly mashing a few pieces to create a naturally creamy texture. 7. Combine with pasta: Add the drained pasta and toss well. Gradually add more pasta water until the sauce coats the pasta beautifully. 8. Finish and serve: Top with crispy sage leaves, toasted walnuts if desired, freshly grated Parmesan, and cracked black pepper. Serve warm. Nutritional Info (per serving, serves 4) - Calories: 520 - Protein: 17 g - Carbohydrates: 66 g - Fat: 22 g - Fiber: 6 g - Sugar: 7 g - Sodium: 390 mg

Butternut Squash & Sage Pasta Ingredients For the Roasted Butternut Squash - 3 cups (450 g) butternut squash, peeled and cubed - 2 tbsp olive oil - ½ tsp ground cinnamon - ½ tsp garlic powder - Salt and black pepper, to taste For the Pasta - 12 oz (340 g) pasta, such as rigatoni, fettuccine, or penne - 3 tbsp unsalted butter - 3 garlic cloves, minced - 12 fresh sage leaves - ½ cup (50 g) grated Parmesan cheese - ½ cup (120 ml) heavy cream - ¾ cup (180 ml) reserved pasta water, as needed - ¼ tsp freshly grated nutmeg - ¼ cup (30 g) toasted walnuts, chopped (optional) - Extra Parmesan, for serving Directions 1. Roast the squash: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, cinnamon, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized. 2. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. 3. Crisp the sage: Melt butter in a large skillet over medium heat. Add sage leaves and cook for 1–2 minutes until fragrant and lightly crisp. Remove the leaves and set aside for garnish. 4. Sauté the garlic: Add minced garlic to the sage-infused butter and cook for 30–60 seconds, stirring constantly until fragrant. 5. Make the creamy sauce: Stir in heavy cream, Parmesan, and nutmeg. Add a splash of reserved pasta water and simmer gently for 2–3 minutes until smooth. 6. Add the squash: Gently fold the roasted butternut squash into the sauce, lightly mashing a few pieces to create a naturally creamy texture. 7. Combine with pasta: Add the drained pasta and toss well. Gradually add more pasta water until the sauce coats the pasta beautifully. 8. Finish and serve: Top with crispy sage leaves, toasted walnuts if desired, freshly grated Parmesan, and cracked black pepper. Serve warm. Nutritional Info (per serving, serves 4) - Calories: 520 - Protein: 17 g - Carbohydrates: 66 g - Fat: 22 g - Fiber: 6 g - Sugar: 7 g - Sodium: 390 mg

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