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Peel potato and cut into 1/2-inch cubes. Bring
a 5- to 6-quart pot
of salted water to a boil and cook potato until
crisp-tender, about
5 minutes, then transfer with a slotted spoon to
a colander. Cook
parsnips and squash together in same boiling water
until
crisp-tender, about 3 minutes, then drain in colander.
Heat butter in a 12-inch heavy skillet over moderately
high heat,
swirling skillet occasionally, until foam subsides
and butter begins
to brown, about 2 minutes. Add shallots and garlic
and saute,
stirring occasionally, until shallots are golden
brown, about 5
minutes. Add parcooked vegetables, salt, and pepper
and saute,
stirring occasionally, until browned and tender,
about 7 minutes.
Stir in sage to taste.
