Pre-heat oven to 425 degrees F. Wash the squash and cut the ends off. Using a long butter knife, stick it into the middle of the squash and use a circular motion to scrape out the seeds.
After all the seeds are out, use a sharp knife to cut the squash into 1/4 in rings.
Place rings in a baking dish (it's good if you have a large one so they can all they flat, but its ok if you don't) and drizzle with olive oil (about 1/4 cup), salt and pepper and grated garlic. Toss to coat well.
Top squash with dots of butter evenly, sage leaves and crumbled amaretti cookies.
Roast squash for about 20 minutes until the squash begins to caramelize.
When squash is done, remove from oven and grate fresh Parmigiana on top.