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Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kabocha squash skin and bacon genovese. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Kabocha Squash Skin and Bacon Genovese is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Kabocha Squash Skin and Bacon Genovese is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have kabocha squash skin and bacon genovese using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Skin and Bacon Genovese:
- Take 150 grams Kabocha squash skin
- Prepare 2 slice Bacon
- Prepare 1 tsp Olive oil
- Take 2 tsp Basil pesto
- Get 1 dash Salt and pepper
Steps to make Kabocha Squash Skin and Bacon Genovese:
- Slice the leftover 2 cm cubes of kabocha squash skin into 2 - 3 mm strips. Thinly slice the bacon.
- Heat a frying pan and add the olive oil. Fry the bacon, then after a short while, add and fry the kabocha squash skin.
- Lightly season with salt and pepper. When everything is fried, turn off the heat and mix in the basil pesto to finish.
- 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. If you do that, I recommend you season it rather strongly.
So that’s going to wrap it up with this special food kabocha squash skin and bacon genovese recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
