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
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.
Find it online: https://naturallyella.com/harissa-acorn-squash/