Philabundance Community Kitchen Holiday Recipes

Our amazing team at the Philabundance Community Kitchen joined Good Day Philadelphia to share some holiday recipes.  Watch this segment, courtesy of FOX29, featuring a cooking demo and the full recipes are below for your enjoyment.

Roasted Butternut Squash with Brown Butter & Sage


  • 2-ea. Butternut Squash, peeled & diced (approx. 1” cubes)
  • 4-oz. Butter
  • 2 Tbsp. Pumpkin Seeds
  • 5 leaves Sage (Chiffonade)
  • 2 Tbsp. Maple Syrup
  • 1 Tbsp. Kosher Salt
  • 2 Tbsp. Vegetable Oil  


  • Preheat oven 400º
  • Toss the butternut squash in syrup, salt, and oil.
  • Place on a roasting pan and slide into a preheated 400-degree oven.
  • Roast for 20 minutes.
  • While the squash is in the oven… In a small saucepan, melt butter on med-low heat and simmer.  The butter will slowly start to brown.
  • Once browning occurs, turn off the heat and add the sage and pumpkin seeds.
  • Transfer the squash to a platter when it is done, drizzle the butter mixture over the squash and serve.

Sautéed Haricot Vert with Toasted Almonds & Smoked Paprika 


  • 1-lb. Haricot Vert or Green Beans (Tops removed) 
  • 2 Tbsp. Chopped Parsley 
  • ¼ Cup Almonds (Toasted)  
  • 2 tsp. Smoked Paprika  
  • 2 Tbsp. Extra Virgin Olive Oil 
  • Salt & Pepper to taste 
  • Ice Water  


  • In a pot of boiling water that has been salted, add the green beans and cook until tender (approx. 2-3 minutes). 
  • Once cooked remove and place in a bowl of ice water.
  • Strain the cooled green beans and pat dry. 
  • When ready to serve, heat the olive oil in a sauté pan on med-low heat. 
  • Add the green beans, season to taste with salt and pepper, and add the parsley. 
  • Once hot remove from the heat and place on a serving platter.  Garnish with the toasted almonds, smoked paprika, and serve.   


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