Preheat the oven to 350° F.
Put the squash in a bowl with the oil and honey.
Season with salt and pepper.
Mix to coat and then transfer the squash to a baking sheet.
Bake until tender, about 20 minutes.
Allow the squash to cool to room temperature.
While the squash cools, cut the bacon into short strips about as wide as the bacon slices are thick — lardons.
Put them in a large skillet and cook over medium heat, stirring occasionally, until the fat is rendered and the bacon is crisp, about 7 minutes.
Set aside in the pan.
Put the squash in a large mixing bowl.
Tear the lettuce into manageable pieces.
Add the lettuce to the bowl with the squash.
Tilt the salad bowl and, using a fork, smear the Gorgonzola onto the exposed side of the bowl (toward the bottom).
Season the lettuce and squash with salt and pepper and sprinkle with vinegar.
With the bowl tilted, pour the warm bacon fat with the lardons over the cheese.
Let the salad sit for a minute or so.
Using your hands, toss the salad to mix the lettuce and squash with the melty cheese.
Keep at it until all the cheese is incorporated.
Adjust the seasoning if necessary with salt, pepper, and vinegar and serve.
If you see crispy white frisee lettuce, use it instead of the romaine.
Both stand up nicely to the rich dressing, but frisee adds an interesting texture and bitter edge.