Peel squash and cut into cubes.
Preheat the oven to 425 degrees. In a large bowl, toss the squash with the olive oil, maple syrup and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through.
Roughly chop almonds and spread out on a small baking sheet. Roast in the oven until they begin to smell nutty. Plate roasted squash on a serving dish and top with toasted almonds.