Kabocha Squash Skin and Bacon Genovese

1. 1

   Slice the leftover 2 cm cubes of kabocha squash skin into 2 - 3 mm strips.

2. 2

   Thinly slice the bacon.

3. 3

   Heat a frying pan and add the olive oil.

4. 4

   Fry the bacon, then after a short while, add and fry the kabocha squash skin.

5. 5

   Lightly season with salt and pepper.

6. 6

   When everything is fried, turn off the heat and mix in the basil pesto to finish.

7. 7

   You lose most of the great smell, but if you divide it into small portions and then place in the freezer you can use them in bento.

8. 8

   If you do that, I recommend you season it rather strongly.

* Per serving · 4 servings · Values may vary.