Red Kuri Squash and Goat’s Cheese Manti Recipe

If you are looking for a delightful dish that marries creamy, tangy goat’s cheese with the sweet, nutty flavor of red kuri squash, the Red Kuri Squash and Goat’s Cheese Manti Recipe is an absolute must-try. These little dumplings are the perfect combination of pillowy dough and a luscious filling that’s baked, boiled, and pan-fried to perfection, delivering incredible textures and flavors in every bite. Whether you’re cooking for friends or just treating yourself, this recipe brings warmth and comfort with an elegant twist, celebrating simple ingredients in the most delicious way possible.

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient here is straightforward but essential, working together to create the vibrant tastes, satisfying textures, and appealing look of this dish. From the earthy sweetness of red kuri squash to the creamy tang of goat’s cheese, every element is chosen with care.

• Red kuri squash, peeled and diced: The star ingredient, offering a smooth, sweet, and slightly nutty taste that perfectly complements the cheese.
• Goat’s cheese, crumbled: Adds tanginess and creaminess that balances the squash’s sweetness beautifully.
• Olive oil: Used for roasting, it enhances the squash’s caramelization and adds rich flavor.
• Salt: Essential for seasoning the filling and bringing out the natural flavors.
• Black pepper: Provides a gentle heat and depth to the filling.
• Ground cumin: A warm, aromatic spice that introduces complexity and earthy undertones.
• All-purpose flour: The base of the dough, which needs to be handled gently for a tender yet sturdy wrap.
• Large egg: Binds the dough and adds richness.
• Water: Hydrates the dough and determines its pliability—add a little more if needed for softness.
• Butter: For frying the cooked manti, adding a golden, crispy finish and a subtle buttery aroma.
• Fresh herbs (parsley or chives): A bright garnish that adds color and a fresh, grassy note.

How to Make Red Kuri Squash and Goat’s Cheese Manti Recipe

Step 1: Prepare and Roast the Squash

Start by preheating your oven to 400°F (200°C). Toss the diced red kuri squash with olive oil, salt, black pepper, and ground cumin. Spread this mixture evenly on a baking sheet to ensure each piece roasts beautifully. Roasting brings out the natural sweetness and creates a lovely caramelized flavor that is crucial to the filling’s depth.

Step 2: Roasting Time

Bake the squash for about 25 to 30 minutes, or until tender and golden brown. The caramelization is what gives the filling its irresistible sweetness and slightly smoky notes. Once roasted, let it cool just enough to handle gently in the next step.

Step 3: Make the Dough

In a large bowl, mix the all-purpose flour with a pinch of salt. Form a well in the center and add the egg along with some water. Stir and gradually bring together into a dough. Knead gently for 5 to 7 minutes until it’s smooth and elastic—this is key to creating manti that hold their shape without being tough.

Step 4: Roll and Cut the Dough

Divide your dough into four portions for easier handling. Roll each piece out on a floured surface to about 1/8 inch thickness. Using a 3-inch cutter or glass, cut out neat rounds that will cradle your delicious filling perfectly.

Step 5: Prepare the Filling

In a bowl, combine the roasted red kuri squash with the crumbled goat’s cheese. Taste and adjust the seasoning if necessary—you want a harmonious blend of sweetness, creaminess, and spice.

Step 6: Assemble the Manti

Place about a teaspoon of the filling in the center of each dough circle. Fold the dough into half-moon shapes and pinch the edges firmly to seal. This step is vital to keep all the lovely filling inside while the manti cook.

Step 7: Boil the Manti

Bring a large pot of salted water to a boil. Cook the manti in batches, being careful not to overcrowd the pot. They are ready when they float to the surface, usually about 5 to 7 minutes. This gentle cooking ensures the dough cooks through without becoming mushy.

Step 8: Sauté for a Golden Finish

Heat butter in a skillet over medium heat. Once melted, add the boiled manti and sauté for 2 to 3 minutes on each side until they develop a golden, crispy crust. This final step adds a wonderful contrast between tender insides and a slightly crisp exterior.

Step 9: Garnish and Serve

Transfer the manti to a serving plate and sprinkle with freshly chopped parsley or chives. Serve warm to fully enjoy the meltingly soft filling and the satisfying crisp edges.

How to Serve Red Kuri Squash and Goat’s Cheese Manti Recipe

Garnishes

Fresh herbs like parsley or chives are perfect for adding visual brightness and fresh, herbaceous notes that contrast with the rich filling. A light drizzle of olive oil or a sprinkle of toasted sesame seeds also adds an extra layer of flavor and elegance.

Side Dishes

These manti pair wonderfully with a simple, refreshing cucumber and yogurt salad, which cools the palate and adds a creamy tang. Alternatively, a crisp green salad with a lemon vinaigrette offers a fresh counterpoint, balancing the cozy richness of the dumplings.

Creative Ways to Present

Try serving the manti stacked pyramid-style on a large platter, garnished generously with herbs and a side bowl of sour cream or a yogurt dip flavored with garlic and dill. For a fun twist, drizzle with a spicy chili oil or sprinkle with pomegranate seeds for bursts of sweetness and color.

Make Ahead and Storage

Storing Leftovers

Let any leftover manti cool completely, then store them in an airtight container in the refrigerator for up to 3 days. They might lose some crispness but remain delicious after reheating.

Freezing

If you want to freeze your Red Kuri Squash and Goat’s Cheese Manti Recipe for a later treat, place them uncooked on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. Cook them straight from frozen when ready—just add a few extra minutes to the boiling time.

Reheating

For best results, reheat refrigerated or frozen manti by pan-frying them in butter until crisp and heated through. This keeps the lovely contrast of tender and crispy intact. Avoid microwaving if you want to preserve the texture.

FAQs

Can I substitute the red kuri squash with another type?

Absolutely! Butternut squash or kabocha can be great alternatives. Just keep in mind that each squash varies in sweetness and moisture, so slightly adjust seasoning and cooking time accordingly.

Is it possible to make the dough without eggs?

Yes, you can substitute the egg with a flax egg or simply increase the water slightly to help bind the dough. The texture might be a bit different but still delicious.

Can I prepare the filling in advance?

Yes, the roasted squash and goat’s cheese filling can be made ahead and stored in the fridge for up to two days. This makes assembling your manti quicker and easier on cooking day.

Do I have to sauté the manti after boiling?

While it’s not strictly necessary, pan-frying the manti after boiling adds a wonderful golden crust and additional flavor that really elevates the dish.

What drinks pair well with this dish?

A crisp white wine like Sauvignon Blanc or a lightly spiced herbal tea pairs beautifully. The acidity and freshness cut through the richness of the goat’s cheese and butter perfectly.

Final Thoughts

The Red Kuri Squash and Goat’s Cheese Manti Recipe is one of those dishes that feels special yet is surprisingly simple to make. It brings together comforting flavors and textures that warm your heart and delight your taste buds. I wholeheartedly encourage you to give it a try, whether you’re hosting or just craving something cozy and unique. Once you make it, it might just become a new favorite in your kitchen repertoire!

Red Kuri Squash and Goat’s Cheese Manti Recipe

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3.8 from 86 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

This Red Kuri Squash and Goat’s Cheese Manti recipe features tender, roasted red kuri squash combined with creamy goat’s cheese, encased in a delicate homemade dough. The dumplings are boiled until they float and then pan-seared for a crisp, golden finish. Seasoned with cumin and garnished with fresh herbs, this dish offers a delightful blend of flavors and textures in every bite.

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Ingredients

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Squash Filling

• 1 medium red kuri squash, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 200g goat’s cheese, crumbled

Dough

• 2 cups all-purpose flour
• 1 large egg
• ½ cup water (more if needed)
• Pinch of salt

For Cooking

• 1 tablespoon butter (for frying)
• Fresh herbs (parsley or chives), for garnish

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Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the diced red kuri squash in olive oil, salt, black pepper, and ground cumin, ensuring all pieces are well coated.
2. Roast the Squash: Spread the seasoned squash evenly on a baking sheet and roast for 25-30 minutes until the squash is tender and caramelized. Once done, allow it to cool slightly before proceeding.
3. Make the Dough: In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Create a well in the center, then add the egg and water gradually, mixing until a dough forms. Knead the dough for 5-7 minutes until it is smooth and elastic.
4. Roll out the Dough: Divide the dough into four equal portions. On a lightly floured surface, roll out each portion to about 1/8 inch thickness, ensuring it is evenly thin.
5. Cut Dough Circles: Using a 3-inch round cutter or glass, cut out circles from the rolled dough to form the manti wrappers.
6. Prepare the Filling: In a bowl, combine the roasted red kuri squash with crumbled goat’s cheese. Adjust seasoning with salt and pepper if needed to enhance the flavor.
7. Fill and Seal Manti: Place about one teaspoon of the filling onto the center of each dough circle. Fold the dough over to form half-moon shapes and pinch the edges firmly to seal the filling inside.
8. Boil the Manti: Bring a large pot of water to a boil. Carefully drop the manti in batches into the boiling water. Cook for 5-7 minutes until the dumplings rise to the surface, indicating they are cooked through.
9. Sauté the Manti: Heat butter in a skillet over medium heat. Add the cooked manti and sauté for 2-3 minutes on each side until they develop a golden-brown crust.
10. Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish with freshly chopped parsley or chives. Serve warm for the best taste experience.

Notes

• If the dough is too sticky, add a little more flour during kneading.
• Adjust water quantity slightly as needed to form a smooth dough.
• Fresh herbs such as parsley or chives add a fresh contrast; feel free to experiment with mint or dill.
• You can prepare the dough and filling ahead of time and refrigerate before cooking.
• Ensure the dumplings are sealed well to prevent filling from leaking during boiling.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Boiling and Frying
• Cuisine: Turkish