Kabocha Squash Skin and Bacon Genovese

Kabocha Squash Skin and Bacon Genovese

I made this dish with leftover kabocha squash skin from when I was making "Kabocha Squash Potage Soup" (Recipe ID: 1564964). Freeze a large batch and use it as a bento side dish.

Ingredients: Skin leftover from making 1 portion of potage

Kabocha squash skin
About 150 g
2 slices
Olive oil
1 teaspoon
Basil pesto
2 teaspoons
Salt and pepper
a small amount


1. Slice the leftover 2 cm cubes of kabocha squash skin into 2 - 3 mm strips. Thinly slice the bacon.
2. Heat a frying pan and add the olive oil. Fry the bacon, then after a short while, add and fry the kabocha squash skin.
3. Lightly season with salt and pepper. When everything is fried, turn off the heat and mix in the basil pesto to finish.
4. 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.