@hails.h3art: gonna miss the pool here but so happy 2 see my kittys ps. yummy redbull ≽^•⩊•^≼

hails!

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Region: US

Monday 21 July 2025 00:52:55 GMT

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Comments

࣪addii* †. :

I love your asthetic so cute ^^

2025-07-29 19:00:23

0

🐾 :

Absolute baddie [cry]

2025-07-29 20:38:44

0

Valerie♡ :

oh myy😻😻

2025-07-27 21:18:59

0

evilollipop :

is that flavor yummy i don’t think i tried😱

2025-07-29 16:50:01

0

🌺 :

eyes glow like the curuba/elderflower redbull

2025-07-22 00:36:28

1

💕⋆.ೃ✟･˚ℒⁱˡⁱᵗʰ˚✟⋆.ೃ🐼 :

queen,I imagine you as a teal cupcake🩵🧁

2025-07-24 16:30:27

1

⦻Nico击🎱 :

I love your shirt [happy]

2025-07-22 16:52:04

1

quinn ౨ৎ :

your bangs are so perfect IDK HOW TO CUT MINE LIKE THAT

2025-07-21 14:54:01

1

kaileejean0 :

I LOVE THIS LOOK

2025-07-23 22:27:51

1

lola🪰 :

ur so so cute i loveeee the colours happening here

2025-07-21 10:53:45

1

💋 :

prettiest

2025-07-22 08:37:06

1

𐕣 :

ohhh my goodness !!!!!!!!!!!!!!!! so fluffling adorbz ^0^ 🩵🗝️🐾

2025-07-21 11:50:26

1

ALABI ARTWORK🎨🎭 :

Heyy wsg! No disrespect I got a question for you real quick

2025-07-29 13:44:05

0

ryder :

haileyyyy

2025-07-21 01:18:04

1

sammy(=^x^=) :

hiiiiiiiiiii beautiful

2025-07-21 14:50:38

1

isi :

most swaggiest person ever😳😳😳

2025-07-21 00:57:49

1

𓏵 :

Pretty lady!!😮😮

2025-07-21 01:09:14

1

Sagey ⁉️ :

the swag is unreal oh em gee ( 人 •͈ ᴗ •͈ )

2025-07-24 21:02:43

0

val :

omg the shirtt 2 cute

2025-07-21 06:22:05

1

fawn :

such a qtie

2025-07-21 01:52:40

1

➕ :

UR SO CUTIEE

2025-07-22 17:45:34

1

@beentruth on ig :

😢😢😢😢😢miss u

2025-07-21 04:55:39

1

bloodsplattermeow on ig :

redbull [happy]

2025-07-21 20:41:18

1

.•★ mari •🪽 :

gorggg😇

2025-07-22 04:14:42

1

່ :

whoah cute

2025-07-21 15:05:11

0

To see more videos from user @hails.h3art, please go to the Tikwm homepage.

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Fall foods are my absolute favorite! This time of year, grocery stores are usually filled with beautiful (and also so delicious pumpkins and squash)! Pick one up next time you go, because you’re gonna want to try this dish. This creamy pumpkin (or in my case, kabocha) pasta, perfectly blends roasted pumpkin and aromatic sage. Make sure to top it with lots freshly grated Parmesan! It is such a warmth + cozy dish that is the perfect meal for chilly evenings. As always it is flavored to perfection with my favorite herbed sea salt, @Herbamare Canada ! Herbamare is a delicious blend of 12 organic herbs and vegetables + sea salt. It truly adds such delicious flavor to anything you add it to. Pick some up on their website, or you can usually find it at Costco, or in the natural section of most grocery stores! #ad #fallrecipe #pumpkinpasta RECIPE: Cozy Pumpkin Sage Fettuccine 12 oz fettuccine 2 cups kabocha/pumpkin/butternut squash, cubed and roasted 2 tablespoons olive oil 1 small onion, finely chopped ½ shallot, finely chopped (optional) 2 cloves garlic, minced 1 cup heavy cream 1/2 cup vegetable broth 1 tablespoon fresh sage, finely chopped (or 1 tsp dried) Small pinch nutmeg Herbamare, to taste pepper, to taste 1/2 cup freshly grated Parmesan cheese Fresh sage leaves, for garnish steps Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and season with a generous amount of Herbamare and pepper. Roast for 25-30 minutes until tender and slightly caramelized. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion & shallots and cook for 5 minutes until translucent. Add the minced garlic and fresh sage, cooking for an additional minute until fragrant. Pour in the heavy cream and vegetable broth, stirring to combine. Add nutmeg, Herbamare, and pepper to taste. Simmer on med-low for about 10 minutes, allowing the sauce to reduce and thicken slightly. Add in roasted pumpkin, and blend slightly, but not completely. Simmer on low for another 5 minutes to thicken. Toss in the cooked fettuccine, adding reserved pasta water (if necessary) a little at a time to reach desired creaminess. Remove from heat and stir in the Parmesan cheese until melted and well incorporated. Serve hot, garnished with fresh sage leaves and additional Parmesan if desired.

Fall foods are my absolute favorite! This time of year, grocery stores are usually filled with beautiful (and also so delicious pumpkins and squash)! Pick one up next time you go, because you’re gonna want to try this dish. This creamy pumpkin (or in my case, kabocha) pasta, perfectly blends roasted pumpkin and aromatic sage. Make sure to top it with lots freshly grated Parmesan! It is such a warmth + cozy dish that is the perfect meal for chilly evenings. As always it is flavored to perfection with my favorite herbed sea salt, @Herbamare Canada ! Herbamare is a delicious blend of 12 organic herbs and vegetables + sea salt. It truly adds such delicious flavor to anything you add it to. Pick some up on their website, or you can usually find it at Costco, or in the natural section of most grocery stores! #ad #fallrecipe #pumpkinpasta RECIPE: Cozy Pumpkin Sage Fettuccine 12 oz fettuccine 2 cups kabocha/pumpkin/butternut squash, cubed and roasted 2 tablespoons olive oil 1 small onion, finely chopped ½ shallot, finely chopped (optional) 2 cloves garlic, minced 1 cup heavy cream 1/2 cup vegetable broth 1 tablespoon fresh sage, finely chopped (or 1 tsp dried) Small pinch nutmeg Herbamare, to taste pepper, to taste 1/2 cup freshly grated Parmesan cheese Fresh sage leaves, for garnish steps Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and season with a generous amount of Herbamare and pepper. Roast for 25-30 minutes until tender and slightly caramelized. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion & shallots and cook for 5 minutes until translucent. Add the minced garlic and fresh sage, cooking for an additional minute until fragrant. Pour in the heavy cream and vegetable broth, stirring to combine. Add nutmeg, Herbamare, and pepper to taste. Simmer on med-low for about 10 minutes, allowing the sauce to reduce and thicken slightly. Add in roasted pumpkin, and blend slightly, but not completely. Simmer on low for another 5 minutes to thicken. Toss in the cooked fettuccine, adding reserved pasta water (if necessary) a little at a time to reach desired creaminess. Remove from heat and stir in the Parmesan cheese until melted and well incorporated. Serve hot, garnished with fresh sage leaves and additional Parmesan if desired.

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