Heat oil in a large saute pan over medium-high heat. Add squashes, and stir to coat with oil. Season with salt, and cook, stirring often, until squashes are slightly browned and tender, about 7 minutes.
Add 2 tablespoons honey, and toss to combine. Let cool slightly. Drizzle squash with remaining tablespoon honey, and season with salt and green peppercorns. Serve immediately.