Heat oven to 425°F; set out two rimmed baking sheets. Cut prepared squash into 3/4-inch cubes.

Toss squash with olive oil, salt, pepper, and sage to coat evenly.

Spread across sheets in single layers with small gaps. Roast 20 minutes.

Turn cubes; swap sheets between racks. Roast 10 to 15 minutes more until edges brown and centers are tender.

Transfer to a serving bowl; toss with cider vinegar just before serving.