There’s something truly magical about the combination of roasted squash and tangy goat’s cheese wrapped in delicate dough, and that’s exactly what makes the Red Kuri Squash and Goat’s Cheese Manti Recipe such a standout. This dish brings together the earthy sweetness of the red kuri squash with the creamy, slightly sharp bite of goat’s cheese, all nestled inside tender manti that are both comforting and elegant. Whether you’re looking for a cozy midweek meal or a show-stopping appetizer for guests, this recipe strikes the perfect balance of rustic charm and gourmet flair.
Ingredients You’ll Need
Getting the ingredients right is key to achieving the perfect harmony of flavors and textures in this dish. Each element is simple yet essential, ensuring every bite bursts with color, creaminess, and warmth.
- 1 medium red kuri squash, peeled and diced: Roasting brings out its natural sweetness and gives the filling a luscious texture.
- 200g goat’s cheese, crumbled: Adds a creamy tang that perfectly complements the roasted squash.
- 2 tablespoons olive oil: For roasting the squash and helping the flavors meld beautifully.
- 1 teaspoon salt: Enhances the natural flavors of both the filling and the dough.
- 1 teaspoon black pepper: Adds just the right amount of subtle heat and complexity.
- 1 teaspoon ground cumin: Introduces a warm, earthy note that elevates the filling.
- 2 cups all-purpose flour: Forms the tender yet sturdy dough that holds the filling perfectly.
- 1 large egg: Binds the dough together for elasticity and softness.
- ½ cup water (more if needed): Helps achieve the ideal dough consistency.
- 1 tablespoon butter (for frying): Adds a golden, crispy finish to the cooked manti.
- Fresh herbs (parsley or chives), for garnish: Offer a fresh, vibrant touch at the end.
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, pepper, and cumin, which will infuse the squash with warmth and depth as it roasts. Spread everything out on a baking sheet in a single layer. Roast for about 25 to 30 minutes until the squash is tender and caramelized. Let it cool slightly to make handling easier and to preserve the flavors when mixing with the goat’s cheese.
Step 2: Make the Dough
While the squash roasts, mix the dough ingredients. 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. Gently stir to combine and then knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic. This dough will be the soft, pillowy vessel for the manti filling.
Step 3: Roll and Cut Dough Circles
Divide the dough into four equal portions for easier handling. Roll each portion out on a floured surface until it reaches about 1/8 inch thickness—think delicate but sturdy enough to hold the filling. Use a 3-inch cutter or a glass to cut neat circles from the dough; these will become the perfect size for each manti.
Step 4: Prepare the Filling and Assemble Manti
In a bowl, combine the roasted red kuri squash with the crumbled goat’s cheese. Adjust the seasoning if needed to balance the sweet and tangy flavors. Place about a teaspoon of filling onto the center of each dough round. Fold the dough over into half-moon shapes and firmly pinch the edges so the filling stays safely inside during cooking.
Step 5: Cook and Sauté Manti
Bring a large pot of water to a boil and cook the manti in batches for 5 to 7 minutes, or until they float to the surface, signaling they’re perfectly cooked inside. For a beautiful golden finish and irresistible aroma, melt butter in a skillet over medium heat and sauté the cooked manti for 2 to 3 minutes on each side until they develop a light crispness.
Step 6: Garnish and Serve
Transfer the golden manti to a serving plate and sprinkle with freshly chopped parsley or chives. This final touch adds color and a burst of freshness that brightens the dish—now you’re ready to enjoy every bite of this delightful Red Kuri Squash and Goat’s Cheese Manti Recipe.
How to Serve Red Kuri Squash and Goat’s Cheese Manti Recipe
Garnishes
Fresh herbs like parsley or chives not only add a pop of color but also lend a fresh, vibrant contrast to the rich flavors of roasted squash and goat’s cheese. A light drizzle of melted butter or a sprinkle of toasted sesame seeds can also elevate the presentation and texture spectacularly.
Side Dishes
This recipe pairs wonderfully with simple sides like a crisp green salad dressed in lemon vinaigrette or a light yogurt-based sauce with garlic and mint. These sides balance the richness of the manti and keep the meal feeling fresh and satisfying.
Creative Ways to Present
For a dinner party, arrange the manti on a beautiful platter lined with fresh herbs and edible flowers for a feast for the eyes. You could also serve them in small ramekins with a dollop of herby yogurt on top, turning this humble dish into an elegant appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftover manti, store them in an airtight container in the refrigerator for up to 2 days. They remain delicious and can be a perfect quick meal the next day.
Freezing
To freeze, place the assembled but uncooked manti on a baking sheet lined with parchment paper and freeze until firm. Transfer to a freezer-safe container or bag and store for up to 3 months. Cook directly from frozen when ready to enjoy.
Reheating
Reheat refrigerated or frozen cooked manti by sautéing them gently in butter to revive their crispy exterior or steaming them briefly until warmed through. Avoid microwaving to maintain the best texture.
FAQs
Can I substitute the red kuri squash with another type of squash?
Absolutely! Butternut or kabocha squash work well too, offering a similar sweetness and texture that complements the goat’s cheese perfectly.
Is it possible to make the dough without an egg?
Yes, you can make egg-free dough by replacing the egg with a little extra water and a teaspoon of oil or a flax egg for binding, but the texture might be slightly less tender.
How can I make this dish vegan?
Swap goat’s cheese for a plant-based cheese alternative and use olive oil or vegan butter for frying. The dough can be adjusted by skipping the egg or using a vegan substitute.
Do I need special equipment to make manti?
Not at all! A simple rolling pin and a round cutter like a glass or biscuit cutter are all you need to shape the dough. The rest comes down to your hands and love for cooking.
Can I prepare the filling ahead of time?
Yes, you can roast the squash and prepare the filling a day in advance, which makes assembly on the day of cooking quick and stress-free.
Final Thoughts
I truly hope you’ll give this Red Kuri Squash and Goat’s Cheese Manti Recipe a try—it’s one of those dishes that feels both luxurious and homey with every bite. Whether for a family dinner or a special occasion, it’s sure to impress and satisfy. Happy cooking and even happier eating!
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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: Approximately 24 manti
- Category: Main Course
- Method: Boiling and Frying
- Cuisine: Turkish
- Diet: Vegetarian
Description
This Red Kuri Squash and Goat’s Cheese Manti recipe combines the rich, nutty flavor of roasted red kuri squash with tangy goat’s cheese, all wrapped in tender homemade dough. The manti are boiled until they float, then pan-fried to a golden brown, resulting in a delightful contrast of textures. Garnished with fresh herbs, this dish is perfect as a savory appetizer or main course and offers a delicious twist on traditional Turkish dumplings.
Ingredients
Roasted Squash
- 1 medium red kuri squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
Filling
- 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)
Garnish
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the peeled and diced red kuri squash with olive oil, salt, black pepper, and ground cumin until evenly coated. Spread the seasoned squash out on a baking sheet in a single layer.
- Roast the Squash: Place the baking sheet in the oven and bake for 25-30 minutes, or until the squash is tender and has caramelized edges. Remove from the oven and allow it to cool slightly to handle.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center, then add the egg and half a cup of water. Mix the ingredients together, gradually incorporating the flour to form a dough. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Roll Out the Dough: Divide the dough into four equal portions. Roll each portion out on a floured surface to about 1/8 inch thickness for a delicate but sturdy wrapper.
- Cut Dough Circles: Use a 3-inch cutter or a glass to cut rounds from the rolled dough. Gather and re-roll scraps as needed.
- Prepare the Filling: In a bowl, combine the roasted squash with crumbled goat’s cheese. Mix well and adjust seasoning to taste, adding extra salt or pepper if needed.
- Fill and Shape Manti: Place about a teaspoon of the filling onto the center of each dough round. Fold the dough over to make half-moon shapes and firmly pinch the edges to seal, ensuring no filling leaks out during cooking.
- Cook the Manti (Boiling): Bring a large pot of salted water to a boil. Cook the manti in batches, dropping them gently into the boiling water. They are done when they float to the surface, approximately 5-7 minutes. Use a slotted spoon to remove them and drain well.
- Sauté the Manti: Heat the tablespoon of butter in a skillet over medium heat. Add the boiled manti and fry for 2-3 minutes on each side or until they turn a beautiful golden brown and develop a slight crispness.
- Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish with freshly chopped parsley or chives for a burst of color and freshness. Serve warm and enjoy the unique flavors and textures.
Notes
- If the dough feels too dry, add water a tablespoon at a time until it reaches a smooth consistency.
- For a vegan version, substitute goat’s cheese with vegan cheese and use a flax egg instead of a chicken egg.
- To make manti easier to handle, keep rolled dough covered with a damp cloth to prevent drying out.
- Leftover cooked manti can be stored in the refrigerator and gently reheated by sautéing.
- Experiment with different herbs such as dill or mint for garnish to change the flavor profile.
