Spicy delicata squash wraps with cilantro

This is a great "from the garden" recipe for the end of summer or early fall, when the delicata squash is ready to harvest. You'll need to make sure you used successive planting to ensure you still have fresh cilantro at that time of year - all the other ingredients should be "in season".

Ingredients:

• Tortillas (optional)
  
• 2 delicata squash, halved and sliced into 1/2 inch slices
• Olive oil
• Salt
• Green onion, shallot, or onion.
• Spicy pepper (jalapeno or other) - fresh from the garden or dried from the year before
• lime or lime juice from a bottle
• Cilantro, chopped, to taste

Instructions:

1. Preheat over to 400F
2. In a big bowl mix delicata slices, enough olive oil to coat (3 Tbsp approx), generous amount of salt, dried pepper if using. Mix to coat.
3. Spread in a single layer on a pan, cook for 15 minutes then monitor. Flip it, ideally.
4. In parallel, mix chopped green onion, fresh spicy pepper (if using), lime juice (equivalent of half a lime), pinch of salt. 
5. When the squash is ready, drizzle the mix on it and make wraps with tortillas (optional - squash slices can be eaten on their own).