Bite and Delight yumm

10/15/2026

🍂 CREAMY BUTTERNUT SQUASH PASTA WITH GARLIC BUTTER SHRIMP 🍤

Cozy, creamy, and full of fall flavor! Roasted squash, sweet garlic, and juicy shrimp make the perfect comfort meal. 🤎

🛒 INGREDIENTS

Squash Sauce:

* 2 medium butternut squash
* 1 whole garlic head
* 3–4 tbsp olive oil (45–60 ml)
* 1 tsp smoked paprika (2 g)
* 1 tsp pumpkin pie spice (2 g)
* ½ tsp black pepper (1 g)
* 1 tsp salt (6 g), or to taste

Shrimp:

* 1 lb peeled shrimp (450 g)
* 1 tsp smoked paprika (2 g)
* ½ tsp garlic powder (1.5 g)
* ½ tsp black pepper (1 g)
* ½ tsp salt (3 g)
* 1 tbsp olive oil (15 ml)
* 1 tbsp butter (14 g)

Pasta:

* 12 oz pasta (340 g)
* 1 small red onion (100 g), chopped
* ¼ cup grated Parmesan (25 g)
* 1–2 cups pasta water (240–480 ml)
* Salt and pepper to taste

👩‍🍳 INSTRUCTIONS

1. Roast the squash 🎃

Preheat oven to 400°F (200°C). Halve the squash lengthwise, remove the seeds, and make shallow cuts in the flesh. Cut the top off the garlic head and place it inside one squash half.

Drizzle with olive oil. Mix the paprika, pumpkin pie spice, salt, and pepper, then rub over the squash.

Roast for 45–60 minutes, until fork-tender.

2. Cook the shrimp 🍤

Season shrimp with paprika, garlic powder, salt, pepper, and olive oil. Melt butter in a skillet over medium-high heat. Cook shrimp for 1–2 minutes per side, until pink and opaque. Set aside.

3. Blend the sauce 🤍

Scoop the roasted squash into a blender. Squeeze in the roasted garlic cloves and blend until smooth.

4. Cook the pasta 🍝

Cook pasta in salted boiling water according to package instructions. Reserve 1–2 cups (240–480 ml) of pasta water before draining.

5. Make the pasta ✨

In the same skillet, sauté the red onion over medium heat for 3–5 minutes, until softened.

Add the squash sauce and 1 cup (240 ml) pasta water. Stir, adding more water if needed. Toss in the pasta and Parmesan until creamy and well coated.

6. Serve! 🧡

Top with garlic butter shrimp, extra Parmesan, and freshly cracked black pepper. Enjoy!

10/14/2026

🍜 Sweet Chili Beef Udon Stir-Fry 🥢🔥

Tender beef, colorful veggies, chewy udon noodles, and the most delicious sweet chili sauce! 😍 Easy, flavorful, and better than takeout!

✨ INGREDIENTS

🥩 Beef marinade:

* 1 lb beef, thinly sliced (450 g)
* ¼ tsp baking soda
* 1 tbsp cornstarch (8 g)
* 2 tbsp soy sauce (30 ml)
* Black pepper to taste
* 3–4 garlic cloves, chopped

🥦 Stir-fry:

* 2–3 packs udon noodles (400–600 g)
* 1 bell pepper, roughly chopped
* 1 small head broccoli, cut into florets
* 1 onion, sliced
* 2–3 green onions, chopped
* Sesame seeds (optional)

🥣 Sweet chili sauce:

* 3 tbsp sweet chili sauce (45 ml)
* 2 tbsp ketchup (30 ml)
* 2 tbsp honey (42 g)
* 2 tbsp soy sauce (30 ml)
* 3 tbsp rice vinegar (45 ml)
* Chili flakes to taste 🌶️

👩‍🍳 INSTRUCTIONS

1️⃣ Marinate the beef: Mix beef with baking soda, cornstarch, soy sauce, and pepper. Let marinate for 30 minutes.

2️⃣ Cook the beef: Sauté garlic in a little oil until fragrant. Add beef and stir-fry until cooked. Remove and set aside.

3️⃣ Cook the veggies: In the same pan, cook onion until softened. Add bell pepper and stir-fry for 2 minutes, then add broccoli and cook for another 2 minutes.

4️⃣ Make the sauce: Mix all sauce ingredients in a bowl.

5️⃣ Combine everything: Return beef to the pan. Add prepared udon noodles, green onions, and sauce. Toss until everything is coated and heated through.

💡 Prepare udon according to package instructions. I simply soaked mine in hot water!

✨ Sprinkle with sesame seeds and enjoy! ❤️

🔪 KNIFE SPOTLIGHT

The 7” Teton Edge Santoku is officially one of my new favorites! 🔪✨

It’s sleek, beautifully balanced, and SO incredibly sharp. The blade glides through ingredients effortlessly, making slicing, chopping, and prepping a dream. Honestly, the sharpness is next level! 👀🔥

Want the link? Comment “KNIFE” and I’ll send it to you, or click the link in my bio! 🔗

10/13/2026

10/06/2026

🍆 STOP scrolling — you need to try this eggplant! 🧄✨

Tender eggplant, juicy tomato, melty mozzarella, pesto + the creamiest roasted garlic spread. Save this one! 🤤

🛒 INGREDIENTS

Garlic Cream Cheese

* 1 head garlic (2.5 oz / 70 g)
* 1 tbsp sesame seeds (8 g)
* Olive oil, enough to cover garlic
* 8 oz cream cheese (225 g)
* 2 tbsp fresh parsley (8 g)
* Chili flakes

Eggplant

* 1 large eggplant (1 lb / 450 g)
* 1 tomato (5 oz / 150 g)
* 4 oz mozzarella (115 g)
* 2 tbsp pesto (30 g)
* Salt

👩‍🍳 HOW TO MAKE IT

Peel the garlic. Add garlic + sesame seeds to a saucepan, cover with olive oil, and cook on low heat until soft and golden brown.

Mix the warm garlic with cream cheese and parsley. Mash until creamy. Drizzle with garlic oil and add chili flakes.

Slice eggplant lengthwise into a fan, keeping the stem attached.

🚨 DON’T SKIP: Salt and let sit for 25 minutes. Rinse with cold water and pat dry.

Brush each slice with pesto. Add tomato + mozzarella between the layers.

Bake at 350°F (180°C) for 25 min with top & bottom heat + convection.

Serve the hot eggplant over the garlic cream cheese. Finish with olive oil + chili flakes. 🍆🧄

🔪 7” Teton Edge Santoku — one of my new favorites! Made in the USA 🇺🇸, sleek, beautifully balanced, and incredibly sharp. It glides through ingredients with barely any effort and makes prep feel effortless.

Link in my bio, or comment “KNIFE” and I’ll send you the link!