Kabocha Squash Skin and Bacon Genovese

• 150 grams Kabocha squash skin
• 2 slice Bacon
• 1 tsp Olive oil
• 2 tsp Basil pesto
• 1 dash Salt and pepper

1. Slice the leftover 2 cm cubes of kabocha squash skin into 2 - 3 mm strips.
2. Thinly slice the bacon.
3. Heat a frying pan and add the olive oil.
4. Fry the bacon, then after a short while, add and fry the kabocha squash skin.
5. Lightly season with salt and pepper.
6. When everything is fried, turn off the heat and mix in the basil pesto to finish.
7. 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.
8. If you do that, I recommend you season it rather strongly.

skin, bacon, olive oil, basil, salt

Taken from cookpad.com/us/recipes/144744-kabocha-squash-skin-and-bacon-genovese (may not work)