I grew up watching my mom roast acorn squash halves with a bit of butter and brown sugar. I'd watch with fascination that something so simple could be so delicious. Of course, I didn't get it then (I was in a very big anti-vegetable phase). However, fast forward to present day, and I love simple roasted squash. This harissa acorn squash steps it up a notch but the premise is the same. Squash, butter, and flavoring. You could simply eat the squash as is but I prefer the grains and yogurt sauce- it balances everything to complete the meal.
One quick note- don't skip the onions. I love roasting alliums, chopping, and adding them to grains. It's an easy way to add a big flavor to the grains. You could also do garlic or shallots; depending on what you might already have on hand.
You could, in theory, change most of the items and still end up with a delicious meal. Roasted butternut squash with sorghum and vegan yogurt. Or cube sweet potatoes, toss with the harissa butter and add it to your morning eggs. The sweetness of the squash with the spicy harissa is really the winning combination.
Squash: Any type of winter squash would work. You could also melt the butter and mix with the harissa then toss with cubed squash or sweet potatoes- a great grain bowl, omelette, or salad addition.
Grains: Swap the bulgur for your favorite grain. I like the warmth the bulgur provides but also like this recipe with sorghum or millet.
Vegan: Use coconut oil in place of the butter and use your favorite non-dairy yogurt.
Most bulgur is sold with no choice of variety but there are golden and red varieties (made from the different varieties of wheat- red and white).
Use as stuffing: Chermoula Eggplant with Bulgur and Yogurt
Tabbouleh: traditional or a nice spring variation.
Soup: Bulgur Vegetarian Chili.
This looks delicious! I love acorn squash but have never made it with harissa before - definitely excited to try this one and see what the family thinks of it! Thank you so much for sharing.