Thai-Style Roasted Kabocha Squash with Crispy Shallots

medium kabocha squash (about 2 pounds) 1 medium shallot 1 tablespoon grapeseed oil 1/8 teaspoon salt 2 teaspoons rice vinegar 2 teaspoons lime juice 2 teaspoons fish sauce 1/4 teaspoon sugar 1/4 cup cilantro, roughly chopped Freshly ground black pepper