ROASTED WINTER SQUASH RINGS

This, along with greens topped with Cumin-Cinnamon Vinaigrette, were the author's suggested accompaniments to the Cashew-Ginger Tofu.  My niece was eager to try the vinaigrette but she wrinkled her nose when I suggested we prepare the Roasted Winter Squash Rings too.  My minor and intermittent OCD kicked in and I decided to just make them anyway.  After all, it is winter, I actually found a never-heard-of-before delicata squash in Wegman's, rosemary is involved, and they are rings.  Rings are fun.  The first step in preparation is to use a vegetable peeler to remove the thick rind from the the squash.  Really? Really, Dreena? I tried a peeler for a second, then a butcher knife, then my mom repeated the process.  I began singing one of my favorite new songs by Jens Lekman, which involves an accidental slicing off of a finger, when I stopped the nonsense and threw the gourd in a casserole dish with an inch of water and into the oven.  After a while (15, 30 minutes?) I took it out, sliced in half, removed the string and seeds, and then, as the peel was still way too tough, I attempted to peel from the inside with my fingernails.  This scene was ugly.  There was not a single ring.  And after roasting on parchment paper (my mom had some, that stuff rocks!) with oil, rosemary, lemon juice, and sea salt, the finished product was as ugly as the preparation.  But darn, it was good.  I think I alone ate the whole squash.