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.