There is something truly magical about the combination of tender, roasted red kuri squash and creamy, tangy goat’s cheese enveloped in delicate dough pockets in this Red Kuri Squash and Goat’s Cheese Manti Recipe. Each bite offers a burst of comforting flavors and textures that feel both rustic and elegant, perfect for impressing loved ones or simply treating yourself to a soul-warming meal. This recipe beautifully balances sweet, savory, and aromatic notes that will make it a standout favorite in your culinary repertoire.
Ingredients You’ll Need
These simple yet carefully chosen ingredients are the heart and soul of the dish. Each one not only contributes essential flavor and structure but also creates a vibrant palette of colors and textures that bring the Red Kuri Squash and Goat’s Cheese Manti Recipe to life.
- Red kuri squash: Peeled and diced for a naturally sweet, velvety filling with a gorgeous orange color.
- Goat’s cheese: Crumbled to add creaminess and a subtle tang that perfectly complements the squash.
- Olive oil: Used to roast the squash, adding richness and helping the spices meld beautifully.
- Salt: Enhances the natural flavors of both the squash and cheese.
- Black pepper: Adds a gentle bite that keeps every mouthful lively.
- Ground cumin: Infuses a warm, earthy note that elevates the overall flavor profile.
- All-purpose flour: Forms the tender yet sturdy dough that holds the filling perfectly.
- Large egg: Binds the dough together while adding a subtle richness.
- Water: Adjusts dough consistency for that ideal balance of elasticity and softness.
- Butter: Used for frying the cooked manti to golden, crispy perfection.
- Fresh herbs (parsley or chives): For garnish, introducing a fresh, bright finish to each serving.
How to Make Red Kuri Squash and Goat’s Cheese Manti Recipe
Step 1: Prepare and Roast the Squash
Start by peeling and dicing the red kuri squash into even pieces. Toss them generously with olive oil, salt, black pepper, and fragrant ground cumin. Spread the pieces evenly on a baking sheet to ensure each cube roasts beautifully. Pop them into a preheated oven at 400°F (200°C) and roast for about 25 to 30 minutes. You’re aiming for tender, caramelized squash that’s bursting with natural sweetness and warmed spices. Let them cool slightly before mixing with the cheese.
Step 2: Make the Dough
While the squash roasts, get your hands ready for some dough fun. In a large bowl, combine the all-purpose flour with a pinch of salt. Make a well in the center and crack in the egg. Pour in half a cup of water slowly and start mixing until the dough begins to come together. Knead on a lightly floured surface for 5 to 7 minutes until the dough feels smooth, elastic, and just the right amount of soft but not sticky. This dough will support the filling and hold up nicely during cooking.
Step 3: Roll and Cut Dough Circles
Divide your dough into four equal portions to make it manageable. Roll each portion out on a floured surface until it is about 1/8 inch thick—thin enough for delicate pockets but thick enough to hold the filling without tearing. Using a 3-inch round cutter or even a glass, cut out circles that will become your manti wrappers.
Step 4: Prepare the Filling
Combine the roasted squash with crumbled goat’s cheese in a bowl, gently mixing them without smashing the squash too much. Taste and adjust the seasoning if needed—this filling is where all the magic happens, so ensure it feels balanced and flavorful.
Step 5: Fill and Seal the Manti
On each dough circle, place about a teaspoon of the squash and goat’s cheese filling. Fold the dough over to make half-moon shapes, then pinch the edges firmly to seal them tight. This step is key for keeping your manti intact during boiling and frying.
Step 6: Cook the Manti
Bring a large pot of salted water to a rolling boil. Drop the manti in batches—do not overcrowd them—and cook for about 5 to 7 minutes until they float to the surface, indicating they are cooked through. This boiling step gelatinizes the dough and cooks the filling perfectly.
Step 7: Sauté to Finish
Heat butter in a skillet over medium heat. Transfer the cooked manti into the pan and sauté for 2 to 3 minutes on each side until glorious golden brown spots form. This adds a wonderful crispness and buttery richness that contrasts beautifully with the tender interior.
Step 8: Garnish and Serve
Place your freshly sautéed manti on a serving plate and sprinkle with finely chopped fresh herbs like parsley or chives. These bright greens not only add a splash of color but also a fresh herbal note that lifts every bite.
How to Serve Red Kuri Squash and Goat’s Cheese Manti Recipe
Garnishes
Fresh herbs such as parsley or chives are your best friends here, lending vibrant color and a pop of freshness that balances the richness of the filling and butter. A little dollop of yogurt or a drizzle of olive oil with a pinch of smoked paprika can also add an exciting layer of flavor and a creamy contrast.
Side Dishes
Manti are quite hearty on their own, but pairing them with a crisp green salad or a light cucumber and dill yogurt sauce creates a wonderfully refreshing side. Alternatively, a simple beetroot salad offers earthiness and sweet notes that complement the squash beautifully.
Creative Ways to Present
Arrange your manti in a circular pattern on a rustic wooden board to wow guests visually. For a more refined experience, serve them in individual shallow bowls topped with herb garnishes and a sprinkle of toasted pine nuts for a delightful crunch. You can even experiment with adding pomegranate seeds for bursts of tart sweetness and bright color.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s tough not to eat every single one), store them in an airtight container refrigerated for up to 2 days. Make sure to cool them completely before storing to maintain their texture and prevent sogginess.
Freezing
This Red Kuri Squash and Goat’s Cheese Manti Recipe freezes wonderfully. Arrange the uncooked manti on a baking sheet lined with parchment paper and freeze until firm. Then, transfer to a freezer-safe bag or container. They’ll keep for up to 3 months and can be cooked straight from frozen with just a couple of extra minutes in boiling water.
Reheating
For best results when reheating, sauté leftover manti in a pan with a little butter to revive their crisp edges and warm them through. Microwaving is possible but can make the dough a bit soft, losing some of its delightful texture.
FAQs
What is red kuri squash, and can I substitute it?
Red kuri squash is a small, orange winter squash with a sweet, nutty flavor that’s perfect for this recipe. If you can’t find it, butternut squash or kabocha squash are great substitutes that provide similar sweetness and texture.
Can I make the dough in advance?
Absolutely! The dough can be prepared a day ahead, wrapped tightly, and refrigerated. Let it come to room temperature before rolling out for easier handling.
Is it possible to bake instead of frying the manti after boiling?
Yes, baking is an option if you prefer a less oily finish. Arrange boiled manti on a baking tray, brush lightly with butter or olive oil, and bake at 375°F (190°C) for about 10 minutes until golden.
How do I prevent the manti from sticking together during cooking?
Cook manti in batches without overcrowding the pot and stir gently a few times during boiling. Using a large pot with plenty of water helps them cook evenly and prevents sticking.
Can I use vegan cheese or omit the cheese altogether?
You can substitute goat’s cheese with a vegan alternative or omit it for a vegan filling, though this will change the flavor and texture. Try adding some toasted nuts or nutritional yeast to enrich the filling.
Final Thoughts
This Red Kuri Squash and Goat’s Cheese Manti Recipe is such a joyous dish to make and share. Its warm, comforting flavors combined with a satisfyingly tender yet crisp texture have a way of turning any meal into a special occasion. Trust me, once you try making these manti, they’ll quickly become a beloved staple in your kitchen, ready to impress guests or provide cozy, delicious dinners any day of the week.
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: Main Dish
- Method: Boiling and Sautéing
- Cuisine: Turkish
- Diet: Vegetarian
Description
Red Kuri Squash and Goat’s Cheese Manti is a delightful dish featuring tender roasted red kuri squash combined with creamy goat’s cheese, wrapped in a homemade dough, boiled, then sautéed to golden perfection. This recipe yields 24 savory dumplings bursting with comforting flavors, perfect for a cozy meal or sharing with family and friends.
Ingredients
For the 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
For the Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
- Pinch of salt
For 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 diced red kuri squash with olive oil, salt, black pepper, and ground cumin to evenly coat. Spread the seasoned squash out in a single layer on a baking sheet for roasting.
- Roast: Bake the squash in the preheated oven for 25 to 30 minutes until the pieces are tender and slightly caramelized. Remove from the oven and let them cool slightly to handle.
- Make Dough: In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center and add the egg and water. Mix together to form a dough, then knead on a floured surface for 5 to 7 minutes until smooth and elastic.
- Roll Dough: Divide the dough into four equal portions. On a floured surface, roll out each portion to approximately 1/8 inch thickness to ensure thin but sturdy wrappers.
- Cut Circles: Use a 3-inch round cutter or glass to cut out dough rounds from the rolled dough. These will serve as individual manti wrappers.
- Prepare Filling: In a bowl, combine the roasted squash and crumbled goat’s cheese. Mix gently and taste to adjust seasoning if necessary.
- Fill Manti: Place about one teaspoon of the filling in the center of each dough round. Fold the dough over into a half-moon shape and pinch the edges firmly to seal the manti well, preventing filling from leaking out during cooking.
- Cook Manti: Bring a large pot of water to a boil. Cook the manti in batches, dropping them gently into the boiling water. Boil for 5 to 7 minutes, or until they float to the surface, indicating they are cooked through.
- Sauté: Meanwhile, melt butter in a skillet over medium heat. Remove the cooked manti from the water with a slotted spoon and add them to the skillet. Sauté the dumplings for 2 to 3 minutes on each side until golden brown and slightly crispy.
- Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish generously with fresh parsley or chives and serve warm for the best experience.
Notes
- Adjust water quantity as needed when making dough; dough should be soft but not sticky.
- If you cannot find red kuri squash, butternut squash can be a good substitute.
- To prevent dough from drying out while working, cover unused dough portions with a damp cloth.
- For extra flavor, you can add minced garlic or a pinch of smoked paprika to the filling.
- Serve with a dollop of yogurt or a side salad for a complete meal.
