Roasted Stuffed Butternut Squash w/ Lentils, Eggplant + Pomegranate

A grounding, plant-forward meal designed to support mineral balance, steady energy + fluid regulation.

Through whole foods — not supplementation.

Butternut squash + lentils provide potassium, magnesium + iron, which play key roles in nerve signaling, muscle function, oxygen transport + fluid balance. Pairing mineral-rich carbohydrates with fiber, healthy fats + plant protein helps the body retain electrolytes more effectively + supports calm, steady digestion.

Roasted Stuffed Squash

• 1 medium butternut squash, halved and seeded

• 1 cup cooked lentils (green or brown)

• 1 small eggplant, diced

• ½ small onion, diced

• 1 cup cherry tomatoes, chopped

• 2 tbsp olive oil

• Sea salt + black pepper, to taste

• Fresh sage or thyme

• ¼ cup pomegranate arils, to finish

• Extra fresh herbs, to finish

Roast squash cut-side down at 400°F until tender. Sauté eggplant, onion + tomatoes in olive oil until soft, then fold in lentils + herbs. Spoon filling into roasted squash + return to oven briefly to warm through. Finish with pomegranate + herbs before serving.

Benefits

• Butternut Squash → potassium-rich carbohydrates support fluid balance, nerve signaling + electrolyte retention

• Lentils → provide iron, magnesium + potassium to support oxygen transport, muscle function + steady energy

• Eggplant → contributes potassium + polyphenols that support vascular + metabolic health

• Tomatoes → provide potassium + antioxidants that support cellular stress balance

• Onion → supports digestion + mineral utilization through prebiotic compounds

• Pomegranate → antioxidant-rich; helps buffer oxidative stress that can interfere with mineral handling

• Olive Oil → supports bile flow, nutrient absorption + metabolic stability