Step 1

Preheat the oven to 400ºF. Rub a small amount of olive oil over a rimmed sheet pan. Throw the squash slices onto the sheet pan, drizzle with the 3 tablespoons of olive oil, and season generously with salt — squash can handle it. (For a full sheet pan, I use 2 teaspoons of kosher salt.) Arrange the slices into a single layer. Place pan in the oven on the middle rack and cook for 15 minutes. Pick one up to check.  Continue roasting until the undersides of the squash slices are evenly browned, then stick the pan under the broiler for 3 to 4 minutes or until the top is evenly golden—keep an eye on it the entire time. Remove pan from the oven and set aside.

Step 2

Meanwhile, place the sliced shallot and jalapeño in a small bowl. Juice half of the lime over top. Season with a pinch of salt. Let it macerate while the squash roasts.

Step 3

Arrange the squash slices on a platter. Scatter the macerated shallots and jalapeño over top. Scatter the cilantro over top. Serve with more lime wedges on the side.