Butternut Squash Smashed Potatoes
Butternut squash recipes don't get much tastier than this one!
A browned butter sauce is drizzled over smashed potatoes and butternut squash in this savory potato recipe.
Somewhere along the line, a lot of us got the idea that potatoes were fattening. But really, the potato is quite healthy. And so are many potato recipes, especially if they are prepared without frying.
To be sure, this recipe is proof of that. A savory browned butter and sage sauce warms a creamy smashed potato and butternut squash puree in this tasty side dish. Even better: It's attractive enough to serve for company, yet simple enough to prepare for an average weekday dinner.
And butternut squash and potatoes go with just about any main course. Serve this side dish with everything from chicken marsala to pork loin roast and stuffed flank steak.
Use small, yellow-flesh potatoes, such as Yukon gold or fingerlings, for the best results in this recipe.
And if you don't want to bother peeling, seeding and cutting the butternut squash yourself, look for pre-peeled, diced butternut squash cubes in the produce section of your local grocery store.
Browned Butter Smashed Potatoes with Butternut Squash
- 1 pound (about 3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
- 1 small butternut squash (about 1 pound), peeled, seeded 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 saucepan, cover potatoes and squash with water. Add 1 tsp. salt. Bring to a boil over high heat. Reduce heat, cover and cook until tender, 12 to 15 minutes. Meanwhile, add 2 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 in 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.
Serves 4.
Per serving: 245 calories, 10 g fat, 25 mg cholesterol, 36 g carbohydrate, 8 g fiber, 6 g protein
Recipe re-printed with permission from the United States Potato Board.
For more healthy potato recipes, see also:
- Make Ahead Mashed Potatoes
- Savory White and Sweet Potatoes
- Scalloped Potatoes with Cheese
- White and Sweet Potato Gratin
- Baked Potato Soup
- Potato Pancakes (Latkes)
