Roasting butternut squash brings out its inherent sweetness by lightly caramelizing it. I’ve served the roasted squash as is with a drizzle of balsamic syrup or a sprinkling of fresh herbs atop, but in this recipe, I decided to mash it up with a few herbs to bring the flavors together. I like to use a potato masher for a coarse mashed texture. You can also use your hand blender or food processor, which will give you a smoother result. Cumin and sage add a layer of flavor that enhances the squash. This is a colorful side dish that complements most poultry and lamb. It is, of course, a happy add-on to any holiday table as well. You can now find peeled and cut-up squash at most markets to make this seriously simple. If you can’t find them prepared, you can look for a 3-pound butternut squash and carefully peel …