When I look in the squash stall at the market and eye delicata squash I get excited. Here’s a seasonal vegetable that has so many delicious elements to it. I love its colorful exterior, with green and yellow stripes; its rich, creamy, almost buttery interior; and being able to eat the delicate, edible skin. The prep for this dish takes a bit of time with slicing it into eighths and removing the seeds. But you don’t have to peel it. Make sure you use a heavy knife to easily cut through the squash. To roast, I use a nonstick half sheet that has been oiled and lined with parchment paper. Each squash piece is oiled on all sides, which helps to brown the squash. The sweetness of the squash is complemented by the finely chopped fresh rosemary leaves that offer a pine, sage-like flavor. Rosemary can be added to food …