Browned Butter Smashed Potatoes with Butternut Squash Recipe

1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chucks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2- to 3-inch) sage leaves, stacked and cut across into 1/4-inch strips
1/2 cup 1 % low-fat milk (approximate)
Freshly ground black pepper

1. In 3-quart saucepan, cover potatoes and squash with water. Add 1 teaspoon salt. Bring to boil over high heat. Reduce heat, cover and cook until tender, 12 to 15 minutes.
2. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown. Keep warm.
3. Thoroughly drain potatoes and squash, return to pan, and shake 1 or 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with browned butter and sage. Serves 4.

By the U.S. Potato Board, "The Healthy Table," February 2006.

Per serving: 245 calories, 10g fat, 116mg sodium