Heat the oven to 450°F and arrange a rack in the upper third. In a large bowl, toss 12 ounces of peeled, seeded, large-dice squash (about 2 1/2 squash) with 1 teaspoon kosher salt, 2 teaspoons olive oil, and freshly ground black pepper to taste until evenly combined. Slice 4 (1-ounce) pieces of bacon in half lengthwise. Place the bacon strips on a flat surface and roll a piece of squash in each strip until the bacon is wrapped around the squash like a belt (you want it to overlap slightly). Cut the bacon, place the squash bite, seam side down, on a baking sheet, and repeat to wrap all of the squash (you should have about 40 bites). Roast until the squash is knife tender and the bacon is crisped, about 15 to 20 minutes.