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.
Story Behind this Recipe
I made an easy extra side dish with the kabocha skin that was left over from when I made potage.
Adjust the amount of salt and pepper according to the genovese sauce you use. The sauce I used was reduced salt, but if you are using store-bought which contains a lot of salt, you may not need to add any salt and pepper.