Cut off the ends of each squash and split lengthwise. Scoop out the seeds with a spoon. Cut each half horizontally into ¾ to 1-inch slices. The slices should resemble half-moons.
Divide the olive oil between 2 sauté pans large enough to hold the squash in a single layer. Heat the pans over high heat until the oil is almost smoking. Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side.
Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.
Arrange the squash in a single layer in a small baking dish, drizzle with the honey, and dot with the butter. Bake for 15 to 20 minutes to finish cooking the squash and heat through.
Note: The dish can be prepared up to the point of putting the dish in the oven. The squash can sit on the counter for a few hours before baking, while you finish cooking the rest of the meal.