Butternut Squash Smashed Potatoes

Butternut squash makes a great potato recipe here.

Butternut Squash Smashed Potatoes

1 pound (about 3 medium) yellow-flesh potatoes, cut into 3/4 inch chunks

1 small butternut squash (about 1 pound), peeled and cut into 1-inch chunks

1 tsp. kosher salt

3 tbsp butter, divided

8-10 fresh sage leaves, cut into 1/4 inch strips

1/2 cup 1 percent milk

freshly ground black pepper to taste

In a 3-quart zucepan, cover potatoes and squash with water. Add 1 tsp. salt. Bring to a boil over high high. Reduce heat, cover and cook until tender, 12-15 minutes. Meanwhile. add tablespoons of the butter and the sage to a small skillet or saucepan over medium heat. Tilting the pan and watching it closely, cook about 3 minutes, until butter foams and begins to brown. Keep warm.

Thoroughly drain potatoes and squash. Return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher, leaving mixture chunky. Over low heat, gently mix the remaining tablespoon of butter and enough milk to reach a desired consistency. Season with salt and pepper. Spoon into a serving bowl and drizzle with the brown butter and sage sauce.

Nutrition per serving 1/2 cup each:

245 calories

10 grams fat

25 mg cholesterol

36 grams carbohydrates

8 grams fiber

6 grams protein