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Roasted Butternut Squash and Wild Mushroom Salad

Roasted Butternut Squash and Wild Mushroom Salad

Date of Post: Aug 30, 2016

A great salad to bring to your Labor Day parties!


2 lb                      Diced Butternut Squash

8 oz                     Shallots Minced

1/4 oz                  Sage Minced

1/2 oz                  Salt

1/4 oz                  Pepper

2 1/2 oz               Garlic Minced

4 oz                     80/20 Oil

1 1/2 lb                Cooked Wild Mushrooms

3 lb                      Cooked Barley

6 oz                     Sherry Vinegar

2 each                  Oranges juice and zest

4 oz                     Toasted Pine Nuts or Slivered Almonds



1.) Combine the first eight ingredients and mix together to coat with oil.

2.) Roast at 425 degrees for approximately 18-20 min, let cool.

3.) Combine with all remaining ingredients and season to taste with salt and pepper.

4.) Serve as is or with your favorite greens.


Now that you’ve made a delicious treat, share photos of your masterpiece on social media with #FourWindsCasino or by emailing photos to Emailed or tagged photos could be featured on our Facebook, Twitter, Instagram, Pinterest, and Google+ pages!

The Culinary Team at Four Winds Casinos is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love our restaurants—which are some of the finest restaurants in New Buffalo, Michigan, South Bend, Indiana and the surrounding area. Four Winds Casinos offers fine dining at Copper Rock Steakhouse, modern dining with a twist at Kankakee Grille, and our popular Timbers Fast Food & Deli.

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