Slice squash in planks.
Cut planks in sticks.
Cut sticks in dice.
Put diced squash in a sous vide bag with 1 part truffle oil/1 part agave nectar. Add a little salt and pepper.
Vacuum seal and cook in your combi oven at 167F (75C) for 60 to 75 minutes, depending on the ripeness of the squash.