Step 1Heat the oven to 400 degrees. Line a baking sheet or roasting pan with foil and top with a cooling or roasting rack.
Step 2In a small, heavy-bottomed saucepan, whisk together the honey and vinegar. Bring to a simmer over medium-high heat and simmer for 5 minutes to thicken slightly. Remove from heat and set aside until cool enough to handle. This makes more honey-vinegar mixture than is needed for the remainder of the recipe; the mixture can be used in vinaigrettes and marinades and will keep, covered and refrigerated, up to 2 weeks.
Step 3In a large bowl, combine 2 tablespoons of the honey-vinegar mixture with the squash wedges, the oil, crumbled chile, rosemary and one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, tossing well. Place the squash pieces on the rack over the prepared baking sheet.
Step 4Roast the squash until golden-brown and the flesh is tender when pierced with a knife, 45 minutes to an hour, depending on the type of squash and thickness of the wedges.