A perfect vegetarian main or side, these roasted squash rely on pre-made harissa paste and an easy yogurt sauce. Also, don’t skip the onions- they make the bulgur!
1 acorn squash
3 tablespoons unsalted butter, room temperature
2 tablespoons harissa paste (see note)
Salt, as needed
½ medium yellow onion
½ cup uncooked bulgur
½ cup whole milk yogurt
⅓ cup minced fresh parsley and cilantro
2 tablespoons lemon juice
Salt, to taste
- Preheat oven to 425˚F. Whip the butter with the harissa paste and a pinch of salt (as needed). Quarter the acorn squash, remove the seeds, and rub the exposed squash with the harissa butter. Place in a roasting pan. Cut the onion into 1” pieces and place in the roasting pan as well. Bake the squash until tender; 40 minutes or so (depending on the size). Squash should be easily pierced when done.
- While the squash is roasting, combine the bulgur with 1 cup of water and a pinch of salt in a pot with lid. Bring to a boil, reduce to a simmer, and cook for 8 minutes. Remove from heat and let rest for 10 minutes.
- To prepare the yogurt, combine the yogurt with the herbs, lemon juice, and salt. Allow to rest while the squash is roasting.
- Once the squash is done, remove the onions and chop. Stir into the bulgur. Serve the squash with a few spoonfuls of the bulgur and a healthy drizzle of the yogurt sauce. Finish with extra herbs if desired.
Tips + Tricks: I like to use homemade harissa paste but you can usually find pre-made paste at the store or in a pinch, use a harissa spice blend. Also, know the heat. Some harissa paste is spicy and you might only need to use 1 tablespoon. Taste and adjust as needed.
- Calories: 222
- Sugar: 2.7
- Sodium: 463
- Fat: 12.1
- Saturated Fat: 6.7
- Carbohydrates: 21.4
- Fiber: 3.4
- Protein: 4.1
- Cholesterol: 30