Harissa Acorn Squash with Bulgur and Yogurt Sauce
Harissan Acorn Squash with Bulgur and Yogurt Sauce is a lacto ovo vegetarian recipe with 4 servings. For $1.15 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This side dish has 212 calories, 5g of protein, and 9g of fat per serving. 37 people were glad they tried this recipe. It is brought to you by Naturally Ella. Head to the store and pick up salt, bulgur, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. Similar recipes are Roasted Acorn Squash with Spiced Yogurt Sauce - Rachel Cooks, Lamb and Bulgur Stuffed Acorn Squash, and Acorn Squash Wedges with Maple-Harissa Glaze.
Servings: 4
Ingredients:
1 acorn squash
½ cup uncooked bulgur
2 tablespoons harissa paste (see note)
2 tablespoons lemon juice
1/3 cup minced fresh parsley and cilantro
Salt, as needed
Salt, to taste
½ cup whole milk yogurt
3 tablespoons unsalted butter, room temperature
½ medium yellow onion
Equipment:
oven
roasting pan
pot
Cooking instruction summary:
Preheat oven to 425F. 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.
Step by step:
1. Preheat oven to 425F. 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.
2. Place in a roasting pan.
3. Cut the onion into 1 pieces and place in the roasting pan as well.
4. Bake the squash until tender; 40 minutes or so (depending on the size). Squash should be easily pierced when done.
5. 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.
6. Remove from heat and let rest for 10 minutes.
7. To prepare the yogurt, combine the yogurt with the herbs, lemon juice, and salt. Allow to rest while the squash is roasting.
8. Once the squash is done, remove the onions and chop. Stir into the bulgur.
9. Serve the squash with a few spoonfuls of the bulgur and a healthy drizzle of the yogurt sauce. Finish with extra herbs if desired.
Nutrition Information:
covered percent of daily need
