Preheat the oven to 350 F. Line a baking sheet with aluminum foil and set aside.
Cut the ends off the acorn squash and, working from one end to the other, scoop out the seeds. Cut the squash into 1-inch thick slices. Place on a baking sheet.
Brush with olive oil and sprinkle with salt. Bake until softened, about 20 minutes.
Heat a grill pan over medium-high heat. Place the squash rounds on the grill until well marked, 3 to 4 minutes per side.
Transfer to a serving plate and sprinkle with the panela, cotija and bacon.