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Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kabocha squash skin and bacon genovese. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Kabocha Squash Skin and Bacon Genovese is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Kabocha Squash Skin and Bacon Genovese is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have kabocha squash skin and bacon genovese using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash Skin and Bacon Genovese:
- Prepare 150 grams Kabocha squash skin
- Take 2 slice Bacon
- Get 1 tsp Olive oil
- Take 2 tsp Basil pesto
- Take 1 dash Salt and pepper
Instructions 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 exceptional food kabocha squash skin and bacon genovese recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
