Bring a pot of water to a boil. Add in butternut squash and cook until fork tender (10-15 minutes).
While cooking melt butter in small skillet over medium high heat. Once it starts to brown reduce heat to medium. Stir butter and let it swirl and continue cooking for about 2 minutes. Remove from heat and set aside.
Drain butternut squash and put into large bowl. Mash together.
Then add whole milk and goat cheese. Once fully combined mix in dried sage and brown butter.