I have become a fan of harissa over the past five years. The flavor is smoky and spicy with a bit of tang that pairs well with roasted vegetables or dips and adds depth to sauces and marinades. Harissa is made from several dehydrated chilies blended with olive oil, garlic, and spices. Originated in Tunisia, harissa is also regularly used in Libyan, Israeli, Moroccan, and Alegrian dishes. This recipe is a great side dish during the fall and winter served with any protein. The warmth and spice of the harissa compliments the heartiness of the acorn squash and is mellowed by the cool cilantro yogurt. I serve the squash halved, but you can quarter or slice it and spoon the yogurt over the squash. Make this for dinner on a cooler night or a holiday celebration.    

Roast acorn squash with harissa butter for a smoky and spicy side dish for two.

Harissa Acorn Squash with Cilantro Yogurt 
Serves 2 

Ingredients
1 acorn squash, halved, with seeds removed
3 tablespoons unsalted butter, room temperature
2 tablespoons harissa paste
Salt and black pepper, to taste
½ cup whole milk yogurt
⅓ cup cilantro or parsley, minced
2 tablespoons lemon juice
Paprika, pinch
Olive oil, to garnish 

Directions 

1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Using a small bowl, whip the butter, harissa paste, and a pinch of salt until combined. Rub the squash with the harissa butter and place on the baking sheet. Bake for 40 minutes or until tender. 
2. Meanwhile, in a medium bowl, stir together yogurt, cilantro, lemon juice, salt and black pepper. 
3. Serve the squash with a generous spoonful of yogurt garnished with a pinch of black pepper, paprika, and a drizzle of olive oil.