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 Ingredients: 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   Directions: 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  Ingredients:  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   Directions:  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.