If you’re on the hunt for a comforting yet sophisticated dish that brings together vibrant flavors and textures, look no further than the Red Kuri Squash and Goat’s Cheese Manti Recipe. This recipe marries the velvety sweetness of roasted red kuri squash with the tangy creaminess of goat’s cheese, all encased in tender, delicate dough parcels. Each bite bursts with warmth and freshness, making it perfect for sharing with loved ones or impressing guests with something truly special. Trust me, once you try this recipe, it will quickly become one of your go-to favorites for cozy dinners and gatherings alike.
Ingredients You’ll Need
This Red Kuri Squash and Goat’s Cheese Manti Recipe relies on simple, quality ingredients that shine on their own but play beautifully together. Each element adds a crucial touch, whether it’s the sweet squash, aromatic spices, or the rich goat’s cheese creating layers of flavor and texture.
- Red kuri squash, peeled and diced: The star ingredient with a naturally sweet and nutty flavor that roasts beautifully.
- Goat’s cheese, crumbled: Adds a creamy, tangy contrast that balances the sweetness of the squash perfectly.
- Olive oil: For roasting the squash to caramelized perfection and adding richness.
- Salt and black pepper: Essential seasonings that enhance and bring out the flavors.
- Ground cumin: Introduces warm, earthy notes that complement the squash beautifully.
- All-purpose flour: The foundation for the tender dough that holds everything together.
- Large egg: Helps bind the dough for elasticity and smooth texture.
- Water: Added gradually for perfect dough consistency; adjust as needed.
- Butter: For sautéing the cooked manti and adding a golden, nutty finish.
- Fresh herbs (parsley or chives): For a pop of color and fresh flavor to garnish your dish.
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 right on your baking sheet. Roasting the squash caramelizes its natural sugars and intensifies its sweet, nutty flavor, which is the perfect base for your manti filling. Bake for around 25 to 30 minutes until tender and slightly golden. Let it cool just enough so it’s easy to handle when mixing in the goat’s cheese.
Step 2: Make the Dough
While the squash roasts, it’s time to get your hands dirty with the dough. In a large bowl, combine your all-purpose flour with a pinch of salt. Make a little well in the center and add the egg and half a cup of water. Mix it gradually, bringing ingredients together before kneading for about 5 to 7 minutes until it’s smooth and elastic. This dough should feel soft and a bit springy but not sticky. If needed, add tiny sips of water or dust with flour to achieve the perfect texture.
Step 3: Shape the Dough
Divide the dough into four equal parts to keep things manageable. Roll out each portion on a floured surface until it’s about 1/8 inch thick—that thinness is key for delicate, melt-in-your-mouth manti. Use a 3-inch round cutter or a glass to cut out uniform circles, giving you a perfect canvas for each tiny parcel.
Step 4: Prepare the Filling and Fill the Manti
Combine your beautifully roasted red kuri squash with the crumbled goat’s cheese in a mixing bowl, adjusting salt and seasoning as needed to balance the flavors. Spoon about a teaspoon of this luscious filling onto the center of each dough circle. Fold each one into a half-moon shape and pinch the edges tightly to seal the filling in, making sure none of that precious goodness escapes during cooking.
Step 5: Cook and Sauté the Manti
Bring a large pot of salted water to a boil. Cook the manti in batches, dropping them in gently and stirring occasionally to keep them from sticking. When they float to the surface after about 5 to 7 minutes, they’re ready. Now, melt the butter in a skillet over medium heat and gently sauté the cooked manti until they achieve a gorgeous golden-brown crust on both sides. This step adds a wonderful texture contrast that’s hard to resist.
Step 6: Garnish and Serve
Transfer your golden manti to a serving plate and sprinkle generously with fresh herbs like parsley or chives for a vibrant color and fresh, herby finish. Serve warm and watch this dish disappear quick as everyone reaches for another.
How to Serve Red Kuri Squash and Goat’s Cheese Manti Recipe
Garnishes
Fresh herbs are the easiest way to brighten up your plate and add a fresh snap that contrasts beautifully with the buttery, rich manti. Parsley and chives bring subtle oniony and grassy notes that lift the whole dish. A tiny drizzle of good quality olive oil or a sprinkle of smoky paprika can be lovely extras if you want to jazz it up slightly.
Side Dishes
This recipe pairs wonderfully with light, crisp salads that balance the richness of the manti—think lemony arugula or a cucumber and dill salad. Alternatively, serving alongside a yogurt-based sauce like tzatziki or a herbed sour cream adds a cooling element that harmonizes with the warm, roasted squash filling.
Creative Ways to Present
For special occasions, try stacking your manti into a charming little pyramid garnished with edible flowers or microgreens. Another fun idea is serving them with a small dipping bowl of spiced butter or a nutty tahini sauce, allowing each guest to customize their bites. You can also arrange them on a rustic wooden board with small piles of the fresh herbs for a communal, casual vibe.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover manti, store them in an airtight container in the refrigerator for up to 3 days. They hold up well, and you can enjoy them the next day without losing much of their charm.
Freezing
To freeze, place uncooked manti on a lined baking tray, ensuring they don’t touch, and freeze until solid. Transfer them into freezer bags or containers and keep for up to 2 months. This method lets you enjoy fresh-tasting manti anytime with minimal effort.
Reheating
Reheat refrigerated or frozen manti by sautéing in butter again until warmed through and crispy, or gently steam them until hot. Avoid microwaving if you want to maintain the lovely texture and buttery crispness.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While red kuri squash is ideal for its sweet, nutty flavor and smooth texture, you can substitute with butternut or kabocha squash. Just keep in mind that the taste and moisture content might slightly differ.
Is goat’s cheese the only cheese that works here?
Goat’s cheese provides a unique tanginess that complements the squash incredibly well, but if you prefer, feta or ricotta also make lovely alternatives, bringing their own creamy or crumbly textures to the filling.
Can I make the dough without an egg?
Yes, you can make an egg-free dough by replacing the egg with a little extra water and/or a tablespoon of olive oil to keep it pliable. The texture will be slightly different but still delicious.
Do I have to sauté the manti after boiling?
The sautéing step adds an irresistible golden crust and a burst of buttery flavor, but you can skip it if you prefer a softer dumpling-like texture. Either way, these manti are delicious!
What should I serve with this to make a full meal?
Pair your manti with a fresh salad or a bowl of soup to balance the richness. Roasted vegetables or grilled meats can also round out the meal beautifully, especially for a heartier occasion.
Final Thoughts
There’s something truly special about making Red Kuri Squash and Goat’s Cheese Manti Recipe from scratch—the comforting process, the beautiful colors, and the incredible flavors all come together to create a dish you’ll cherish and want to share again and again. It’s an elegant yet approachable recipe that invites you to savor each bite and celebrate seasonal ingredients in a playful, satisfying way. Grab your ingredients and treat yourself and your loved ones to this unforgettable experience—you won’t regret it!
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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 Course
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
Description
This Red Kuri Squash and Goat’s Cheese Manti recipe combines tender roasted squash with creamy goat cheese wrapped in homemade dough, boiled and then sautéed to golden perfection. These delightful dumplings are garnished with fresh herbs, making them a unique and flavorful dish perfect for a hearty appetizer or main course.
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
For Cooking
- 1 tablespoon butter (for frying)
For Garnish
- 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. Spread the mixture evenly on a baking sheet.
- Roast the Squash: Bake the seasoned squash in the oven for 25-30 minutes until tender and caramelized. Once done, allow it to cool slightly before combining with the cheese.
- Make the Dough: In a large bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center, then add the egg and water. Mix together to form a dough, then knead for 5-7 minutes until the dough is smooth and elastic.
- Roll Out the Dough: Divide the dough into four equal portions. On a floured surface, roll out each portion to about 1/8 inch thickness.
- Cut Dough Circles: Using a 3-inch cutter or glass, cut rounds from the rolled dough.
- Prepare the Filling: In a bowl, combine the roasted red kuri squash with crumbled goat’s cheese. Adjust seasoning if necessary.
- Fill the Manti: Place about a teaspoon of the filling onto the center of each dough round. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal.
- Cook the Manti: Bring a large pot of water to a boil. Cook the manti in batches for 5-7 minutes or until they float to the surface.
- Sauté the Manti: In a skillet, melt the butter over medium heat. Add the cooked manti and sauté until they turn golden brown on each side, approximately 2-3 minutes per side.
- Garnish and Serve: Transfer the sautéed manti to a serving plate, garnish with freshly chopped parsley or chives, and serve warm for the best flavor experience.
Notes
- Make sure the dough is kneaded well to get a smooth and elastic texture for easy rolling and shaping.
- Adjust the water quantity in the dough as needed to achieve the right consistency—not too sticky or too dry.
- Boiling the manti until they float ensures they are fully cooked inside before sautéing.
- Feel free to substitute herbs in the garnish to your preference, such as dill or cilantro for variation.
- This recipe yields 24 servings, making it ideal for gatherings or meal prep.
