If you are craving a dish that dazzles both the eyes and the palate, then you absolutely must try this Red Kuri Squash and Goat’s Cheese Manti Recipe. These tender little parcels combine the sweet nuttiness of roasted red kuri squash with the tangy creaminess of goat’s cheese, all wrapped in a silky handmade dough that’s sautéed until perfectly golden. It’s a beautiful fusion of flavors and textures that feels both comforting and a bit adventurous, perfect for sharing with friends or treating yourself to something truly special.
Ingredients You’ll Need
These ingredients are straightforward and each plays an essential role in building the layered taste and texture of this unique dish. From the vibrant red kuri squash to the luscious goat’s cheese, every element contributes color, flavor, or structure, making your homemade manti unforgettable.
- Red kuri squash: Peeled and diced to provide a sweet, silky filling with a subtle nutty flavor.
- Goat’s cheese: Crumbled for creamy richness with a tangy bite that balances the squash perfectly.
- Olive oil: Used to roast the squash, adding depth and helping achieve caramelization.
- Salt: Enhances all the flavors, ensuring your filling and dough taste just right.
- Black pepper: Adds mild heat and a hint of complexity to the savory filling.
- Ground cumin: Brings an earthy warmth that complements the sweetness of the squash beautifully.
- All-purpose flour: The base for the tender, elastic manti dough that wraps around the filling.
- Large egg: Binds the dough for a supple but sturdy texture that’s easy to work with.
- Water: Hydrates the dough to just the right consistency; add a splash if needed to keep it soft.
- Butter: For sautéing the cooked manti to a golden, crispy finish that adds irresistible flavor.
- Fresh herbs: Parsley or chives to sprinkle over the finished dish, injecting freshness and color.
How to Make Red Kuri Squash and Goat’s Cheese Manti Recipe
Step 1: Prepare and Roast the Squash
Preheat your oven to 400°F (200°C). Toss the diced red kuri squash with olive oil, salt, black pepper, and ground cumin until every piece is lovingly coated. Spread the squash in a single layer on a baking sheet and roast for 25 to 30 minutes. You want the cubes to be tender and caramelized, their natural sweetness deepened by the roasting process. Let them cool slightly before moving to the next step.
Step 2: Make the Dough
In a large bowl, combine the flour with a pinch of salt. Create a well in the center, crack in the egg, and start adding water little by little while mixing until a dough forms. Knead the dough on a floured surface for 5 to 7 minutes until it feels smooth and elastic. This dough is the shining star that will cradle the filling, so give it the attention it deserves!
Step 3: Roll and Cut the Dough
Divide your beautiful dough into four equal portions. Roll each out on a lightly floured surface until it’s about 1/8 inch thick—thin enough to be delicate but strong enough to hold the filling. Then, use a 3-inch cutter or the rim of a glass to cut out perfect rounds. These rounds are the mini canvases for your delicious filling.
Step 4: Mix the Filling and Assemble
Combine the roasted squash and crumbled goat’s cheese in a bowl. Give it a taste and adjust seasoning if necessary. Place a teaspoon of this luscious mixture in the center of each dough round. Fold the dough over into a half-moon shape and pinch the edges firmly to seal in all that goodness. Proper sealing ensures the filling stays inside during cooking—no one wants a broken manti!
Step 5: Cook the Manti
Bring a large pot of water to a boil. Carefully drop the manti into the boiling water in batches. Cook them for 5 to 7 minutes, or until they float to the surface, indicating they’re cooked through. Then, drain them well and set aside—almost there!
Step 6: Sauté for the Perfect Finish
Melt the butter in a skillet over medium heat, then add the cooked manti. Sauté them for 2 to 3 minutes on each side until they achieve a beautiful golden-brown crust. This final step adds subtle crunch and richness, transforming these dumplings from delightful to downright addictive.
How to Serve Red Kuri Squash and Goat’s Cheese Manti Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over your warm manti for a vibrant pop of color and a fresh herbal note that brightens every bite. A dollop of yogurt or a drizzle of melted butter can also elevate the dish to fine dining territory, making your plate look as inviting as it tastes.
Side Dishes
Serve your manti alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness, or a simple tomato and cucumber salad for a refreshing contrast. A glass of dry white wine or a light herbal tea complements this dish beautifully without overpowering its subtle flavors.
Creative Ways to Present
For a special occasion, arrange the manti in a circular pattern on a large platter and garnish with edible flowers or microgreens for a stunning effect. Alternatively, place each manti in small individual bowls with a spoonful of spiced yogurt or a drizzle of chili oil for a modern twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover manti can be kept in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent them from sticking together. They remain delicious and reheat beautifully, making them perfect for next-day meals or snacks.
Freezing
To freeze, lay the uncooked manti in a single layer on a baking sheet lined with parchment paper and place in the freezer. Once firm, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. This way, you can enjoy the Red Kuri Squash and Goat’s Cheese Manti Recipe any time without starting from scratch.
Reheating
Reheat the manti by gently pan-frying them in butter over medium heat until warmed through and crispy again. Alternatively, steam them for a few minutes to restore their soft, tender texture. Avoid microwaving for best flavor and texture preservation.
FAQs
Can I substitute a different squash for red kuri squash?
Absolutely! Butternut or kabocha squash can work well too. Just remember that the flavor and sweetness might vary slightly, so adjust seasoning accordingly.
Do I need to use goat’s cheese, or can I switch to another cheese?
Goat’s cheese provides a unique tang that balances the sweetness of the squash. However, feta or ricotta can be great substitutes if you prefer a milder or different flavor.
Is it necessary to sauté the manti after boiling?
While you can eat them straight after boiling, sautéing adds a delicious golden crust that enhances both texture and flavor. It’s worth the extra step!
Can I prepare the filling ahead of time?
Yes, the roasted squash and cheese filling can be made and stored in the fridge for up to 2 days. This helps save time when assembling the manti later.
What is the best way to serve this dish for a gathering?
Serve the manti warm on a large platter with plenty of fresh herbs and sides like yogurt dip and salads so guests can customize their bites, creating a fun and interactive experience.
Final Thoughts
There is something truly magical about making the Red Kuri Squash and Goat’s Cheese Manti Recipe from scratch—it turns a humble ingredient list into a feast of vibrant flavors and comforting textures. Whether you’re crafting this dish for a cozy night in or impressing friends at a dinner party, it’s an absolute joy to make and even more delightful to share. Go ahead and give it a try; I promise these little dumplings will become one of your favorite dishes in no time!
Print
Red Kuri Squash and Goat’s Cheese Manti Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Baking and Boiling with Sauté finishing
- Cuisine: Turkish-inspired
- Diet: Vegetarian
Description
This Red Kuri Squash and Goat’s Cheese Manti recipe offers a delightful twist on traditional dumplings by combining the sweet, nutty flavor of roasted red kuri squash with creamy goat’s cheese. Encased in a tender homemade dough, these bite-sized manti are boiled to perfection and then lightly sautéed for a golden finish. Garnished with fresh herbs, this dish is perfect as an elegant appetizer or a comforting main course, delivering a harmonious blend of textures and flavors in every bite.
Ingredients
Squash and Filling
- 1 medium red kuri squash, peeled and diced
- 200g goat’s cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
- Pinch of salt
Cooking and Garnish
- 1 tablespoon butter (for frying)
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced red kuri squash with olive oil, salt, black pepper, and ground cumin until evenly coated. Spread the seasoned squash pieces in a single layer on a baking sheet to ensure even roasting.
- Roast: Place the baking sheet in the preheated oven and roast the squash for 25 to 30 minutes, or until the pieces are tender and slightly caramelized. Remove from the oven and allow to cool slightly before proceeding.
- Make Dough: In a large bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center and add the egg and water. Mix gradually to form a dough. Knead the dough on a floured surface for 5 to 7 minutes until it becomes smooth and elastic.
- Roll Dough: Divide the dough into four equal portions. Working with one portion at a time, roll it out on a floured surface until it is about 1/8 inch thick, ensuring it is evenly rolled for consistent cooking.
- Cut Circles: Using a 3-inch cutter or a glass, cut circles out of the rolled dough. Gather scraps, re-roll, and cut more circles until all dough is used.
- Prepare Filling: In a bowl, mix the roasted red kuri squash with the crumbled goat’s cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Fill Manti: Place about a teaspoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then firmly pinch the edges to seal the manti tightly, preventing the filling from escaping during cooking.
- Cook Manti: Bring a large pot of water to a boil. Carefully drop the manti into the boiling water in batches to avoid overcrowding. Cook for 5 to 7 minutes, or until the manti float to the surface, indicating they are done.
- Sauté: In a skillet, melt the butter over medium heat. Add the cooked manti and sauté them for 2 to 3 minutes on each side until they develop a lovely golden-brown crust, enhancing the flavor and texture.
- Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish with freshly chopped parsley or chives and serve warm for the best taste experience.
Notes
- The dough can be made ahead and refrigerated, tightly wrapped in plastic wrap for up to 24 hours.
- If the dough is too dry, add water a tablespoon at a time until it comes together smoothly.
- Ensure manti edges are sealed well to prevent filling leakage during boiling.
- You can substitute goat’s cheese with feta or ricotta for a different flavor profile.
- Serve with a dollop of yogurt or a side of tomato sauce for added richness if desired.
