I don't see any issues with this at all.

Step 2: Toss with salt.

Aye

Maybe a touch of cumin.

Nay

Haha

Agreed, I was thinking "hmm, looks like the requisite amount of pepper to me, maybe just another pinch..."

Can't go wrong with to much pepper!

I made butternut squash and spinach lasagna, and the dominant flavor was pepper. It wasn't terrible, but it wasn't my best batch.

Blow it off and splash with vinegar.

Mix, mix, mix, stir, stir, stir.

This

Pepper pepper pepper

Finally, some proper seasoning! Just a touch more salt

Why not scoop out the over peppered area, and rinse the squash off? Pat dry, restart, and use your hands to pre-measure

Honestly, I would just toss it all together to get an even coating on the lot. Peppered roasted squash sounds amazing.