1. While squash is baking, prepare the brandy glaze.
2. Melt the margarine with the honey in a small saucepan. When the margarine is melted, add the brandy and rosemary and bring the mixture to a boil.
3. Continue to boil over low heat for 15 minutes, stirring occasionally until the mixture turns slightly golden and thickens.
4. Remove squash wedges from the oven and drizzle with brandy glaze.