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Warm Roasted Butternut Squash & Rocket Salad with Whipped Feta + FODMAP Friendly Kitchen

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 2
  • Category: Salads


This low FODMAP salad with roasted butternut squash and whipped feta is perfect on an autumnal lunchtime.


  • 1 Small Butternut Squash, peeled, deseeded and cut into 1cm slices 
  • Extra Virgin Olive Oil
  • 1/2 tsp Dried Chilli Flakes
  • Freshly Ground Sea Salt & Black Pepper
  • 4 Large Handfuls Wild Rocket
  • Large Handful Flaked Almonds
  • 60g (2 oz) Feta
  • 60g (2 oz) 0% Greek Yogurt
  • Juice of 1/2 Lemon
  • 1 tsp Dried Oregano 


  1. Pre-heat the oven to 200 degrees (390 Fahrenheit).
  2. Toss the squash slices together on a baking tray with a generous glug of olive oil, the chilli flakes and a good amount of freshly ground sea salt and black pepper.
  3. Roast the squash for 20-30 minutes, turning the pieces over half way until they’re tender and slightly golden.
  4. Meanwhile, arrange the rocket on two plates, and toast the almonds until slightly golden in a frying pan over a medium high heat. Keep and eye on these as they can go from toasted to burnt in a moment, and remove them straight from the pan into a small dish or a ramekin to stop them toasting as soon as they’re done.
  5. Also, make the whipped feta by blending the feta, yogurt, lemon juice and oregano in a mini chopper or food processor (I swear by this one) until smooth. Season with a little bit of sea salt if you think it needs it, it will depend on your feta.
  6. To dish up, arrange the squash slices between the two plates, dollop on the whipped feta, and sprinkle over the almonds. If you’d like, you can finish the salad with a good grind of black pepper and a drizzle of olive oil. I’ve tried it both ways, and they both have their charms.