Preheat oven to 375. Split and deseed squash. Cut into wedges about 3/4 of an inch thick at the thickest part. Arrange wedges on their side on baking pan.
Mix olive oil, soy sauce, black pepper, and paprika in a small bowl. Brush squash wedges with a good half of the mixture. Sprinkle lightly with salt.
Put squash into oven. After 20-30 minutes, take out, flip wedges, and brush remainder of the oil and soy sauce mixture onto squash. Roast until well done.
Meanwhile, grate apple and enough cabbage for mixture to be roughly two parts cabbage to one part apple. Add cream and lime juice to desired consistency and flavour. Mix.
When squash is about ready to come out, prepare wraps by spreading some mayonnaise on them. Put on a good bed of the cabbage slaw, and top with some barbecue sauce. Next put on slices of cheese. Finally, top with hot squash wedges put right on top of the cheese. Close wraps and serve immediately.
Servings 6