@lindamartini_4:

Linda🫶🏼

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Thursday 29 October 2026 06:36:52 GMT

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Abdi Rahman :

kamu pun gitu ya sayang😁

2026-11-01 02:11:00

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2026-10-30 05:52:46

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Efendi sihaloho 02 :

woww

2026-10-29 13:09:14

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2026-10-29 09:20:29

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Da Costa :

💝💝

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2026-10-29 06:39:17

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🥰🥰🥰

2026-10-29 15:19:50

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GELVINSAPUTRA125 :

[Menghangatkan hati][Menghangatkan hati][Menghangatkan hati]

2026-10-29 12:06:19

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EKRONI SAGANTA🐣🐣 :

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👍👍

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私たちの唯一の連絡先はQRコードの中にあります！📱💬@ @ @ lsZkK@ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @

私たちの唯一の連絡先はQRコードの中にあります！📱💬@ @ @ lsZkK@ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @

Gengar VMAX back from PSA! 👻🔥 Any guesses on the grade? 👀 #gengar #psa10 #pokemon #fusionstrike #pokemontcg

Gengar VMAX back from PSA! 👻🔥 Any guesses on the grade? 👀 #gengar #psa10 #pokemon #fusionstrike #pokemontcg

. #fyp 🖤

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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