Another Napoleon Post!! This could make a nice casserole, maybe with some kale sandwiched between the squash layers. My butternut squash are all frilly thanks to my wavy knife. If you’ve got some fresh herbs, like parsley, throw them in with the goat cheese, too.
Butternut Squash, Drunk Mushrooms and Goat Cheese Napoleons
Makes 6 Napoleons
1 Butternut Squash
Tube of Goat Cheese
3 Tbsp White Wine
Glug of Olive Oil
Skin the butternut squash and cut into rounds about 1 cm thick. Brush with olive oil, season, and roast in the oven at 400 for about 30 minutes, flipping half way. Heat up some more olive oil in a frying pan, and cook sliced mushrooms a few minutes, add wine, and allow wine to absorb into mushrooms. Once squash are done, layer squash, then goat cheese, then mushrooms. If you have fresh parsley chop it up and add it in with the goat cheese.