Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kabocha squash skin and bacon genovese. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kabocha Squash Skin and Bacon Genovese is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Kabocha Squash Skin and Bacon Genovese is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Prepare 150 grams Kabocha squash skin
- Take 2 slice Bacon
- Get 1 tsp Olive oil
- Prepare 2 tsp Basil pesto
- Prepare 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 is going to wrap this up for this special food kabocha squash skin and bacon genovese recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
