Preheat oven to 350°F.

Peel the squash and cut into 1-inch cubes. Don’t worry about getting every speck of skin off; after roasting you won’t taste or notice it.

Line a sheet pan with parchment paper and add the squash cubes. Drizzle the squash with olive oil, sprinkle with garam masala, if desired. Mix in the pan to coat the pieces with olive oil. Season with salt and pepper. Roast the squash in the oven until very soft, about 45 minutes. Stir the squash occasionally to prevent burning.

Put the cubes in a dish and smash with a potato masher. Add hot water by the ¼ cup until it is the consistency you desire. Garnish with chopped parsley.

Cook’s tip: If you don’t have time to roast the squash, simply boil it and smash it like mashed potatoes. You lose the caramelization but it still tastes great and is super easy. No need to add water this way.