Preheat the oven to 425 degrees F (220 degrees C).
Rub a small amount of olive oil over a rimmed sheetpan. Spread the Delicata Squash (2) onto the sheet pan, drizzle with the Extra-Virgin Olive Oil (3 tablespoon) and season generously with Kosher Salt (to taste).
Arrange the slices into a single layer. Place pan in the oven on the middle rack and cook for 20 to 25 minutes, checking after 15 minutes.
Roast until the underside of the squash slices are evenly browned, then stick the pan under the broiler for 3-4 minutes or until the top is evenly golden. Remove the pan from the oven and set aside.
Meanwhile, place the Shallot (1) and Jalapeño Pepper (1/2) in a small bowl. Juice half of the Lime (1/2) on top. Season with a pinch of Kosher Salt (to taste). Let it macerate while the squash roasts.
Arrange the squash slices on a platter. Scatter the macerated shallots and jalapeño over top. Scatter the Fresh Cilantro (1 bunch) over the top. Serve with the rest of the Lime (1/2) sliced into wedges on the side.