1. Cut carrots and squash into 3-inch matchsticks. Cut scallions into 3-inch pieces, using the white and light green parts only.
2. Heat olive oil in a saucepan over medium-high heat. Add carrots, squash, and scallions.
3. In a small bowl, combine soy sauce, honey, garlic, sesame oil, and black pepper.
4. Add mixture to the pan and sauté until vegetables are soft, about 4 to 5 minutes. Remove from heat.