Harissa Acorn Squash with Bulgur and Yogurt Sauce | Naturally Ella

Harissa Acorn Squash with Bulgur and Yogurt Sauce

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings


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!


Acorn Squash

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

Yogurt Sauce

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.

Use leftover ingredients: bulgur, yogurt, harissa


  • 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