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Preheat the oven to 450°F.
Cut both ends off the squash and discard.
Cut the squash in half lengthwise and scoop out and discard all the seeds.
Peel both halves, removing anything that isn’t as bright orange as the inside.
Cut the neck of the squash off the round end.
Cut both necks into ½" slices.
Cut the round ends in half, then cut each piece into ½" slices.
Toss in a bowl with olive oil to coat.
Sprinkle salt and pepper over the bowl and toss again to evenly coat the pieces.
Spray a baking sheet with cooking spray, put all the squash pieces on the tray in a single layer and put in oven.
Roast 15 minutes until lightly brown.
Flip all the pieces and sprinkle with the minced garlic and roast 8-10 minutes more.
Sprinkle with the grated Parmesan and roast until cheese is soft or very lightly browned – about 2 minutes.
Arrange on a serving platter, sprinkle with the Sage and grate the zest of ½ a Lemon over it with a microplane.