If you’re ready for a trip to flavor heaven, then you absolutely need to try Red Kuri Squash and Goat’s Cheese Manti. These little handmade dumplings are inspired by classic Turkish manti but get a stunning autumn makeover with sweet roasted red kuri squash and creamy tangy goat’s cheese, all wrapped in tender homemade dough. Finished with a refreshing yogurt sauce and smokey, golden paprika butter, each bite is a delightful medley that’s both comforting and elegant. Whether you’re cooking for yourself, a loved one, or planning a cozy dinner party, this dish is about to become your new favorite.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Red Kuri Squash and Goat’s Cheese Manti seems wonderfully simple, but every item brings something crucial to the table! From the silky, earthy squash and zesty goat’s cheese to the luxurious paprika butter drizzle, each component adds a layer of flavor, texture, or visual pop to make the manti truly special.
- Red kuri squash: Roasts up sweet and velvety, forming the heart of the filling.
- Olive oil: Helps caramelize and tenderize the squash, deepening its flavor.
- Salt: Enhances all the flavors and is essential for both dough and filling.
- Black pepper: Adds subtle background heat to keep the flavors lively.
- Ground cumin: Brings gentle warmth and a pleasant earthiness to the squash filling.
- Soft goat’s cheese: Its creamy tanginess pairs beautifully with sweet squash and adds richness.
- Fresh parsley: Offers color and a burst of freshness right in the filling (and as a garnish, too!).
- All-purpose flour: The backbone of the classic manti dough—using plain flour lets the filling shine.
- Egg: Enriches and binds the dough, giving your dumplings a tender bite.
- Water: Hydrates the dough to the perfect smooth, workable texture.
- Plain Greek yogurt: Serves as a cool and tangy contrast to warm dumplings.
- Lemon juice: Brightens the yogurt sauce and wakes up all the other flavors.
- Butter: Provides luscious flavor for the paprika drizzle—don’t skimp!
- Smoked paprika: Adds a gorgeous color and a mild smokiness for that final flourish.
- Extra chopped parsley: Makes everything look as good as it tastes!
How to Make Red Kuri Squash and Goat’s Cheese Manti
Step 1: Roast the Squash
Start by preheating your oven to 400°F (200°C). Toss your diced red kuri squash with olive oil, salt, pepper, and cumin on a baking sheet—these seasonings draw out the squash’s nuttiness and add depth. Roast for about 20 to 25 minutes, until the squash turns soft and caramelized at the edges, which amps up the sweetness and flavor.
Step 2: Make the Filling
Once your roasted squash is cool enough to handle, mash it gently in a bowl. Fold in the soft goat’s cheese and fresh parsley, creating a filling that’s creamy, vibrant, and flecked with fresh color. Set this mixture aside—this is what will make your Red Kuri Squash and Goat’s Cheese Manti so irresistible inside!
Step 3: Prepare the Dough
For pillowy manti wraps, mix the all-purpose flour and salt in a large bowl. Create a well in the center and crack in the egg, pouring in about half a cup of water. Bring the mixture together with your hands or a sturdy spoon, then knead on a lightly floured surface for 5 to 7 minutes. The dough should be smooth, elastic, and barely tacky. Cover and let it rest for 30 minutes so the gluten relaxes—it’ll roll out much easier!
Step 4: Fill and Shape the Manti
Roll the rested dough into thin sheets (aim for 1/16-inch or so), then cut it into neat 2-inch squares. Add a small spoonful of your squash filling to the center of each square, then fold and pinch the dough into your favorite dumpling shape—triangles are classic, but you can get creative! Properly sealing the edges is key to keeping that gorgeous filling inside as they cook.
Step 5: Cook the Dumplings
Bring a big pot of salted water to a rolling boil. Drop in your filled manti, giving them a gentle stir so they don’t stick. Boil for about 5 to 6 minutes, or until they puff up and look glossy. Scoop out with a slotted spoon and let drain for a moment—at this point, you’ll be unable to resist sneaking a taste!
Step 6: Prepare the Sauces
Mix your Greek yogurt with fresh lemon juice to make a zippy sauce, then in a separate small pan, melt the butter and stir in your smoked paprika. You’ll know it’s ready once the butter turns a rich amber with a subtle smokey aroma. These two toppings bring so much flavor and make the Red Kuri Squash and Goat’s Cheese Manti sing.
Step 7: Plate and Serve
To finish, arrange the warm manti on plates or a big platter. Generously spoon over the tangy yogurt sauce, then drizzle all over with your shimmering paprika butter. Finish with a flourish of chopped parsley and dive in—the contrast between creamy, tangy, and smokey, with the sweet squash at the core, is pure magic.
How to Serve Red Kuri Squash and Goat’s Cheese Manti
Garnishes
A flurry of fresh chopped parsley does more than just look pretty—it brings a pop of green freshness to every bite. You can also dust a little extra smoked paprika or add toasted pine nuts for crunch. For a special touch, a few crumbles of extra goat’s cheese on top celebrate the flavors within.
Side Dishes
Red Kuri Squash and Goat’s Cheese Manti are rich and satisfying, but they play especially well with light salads or roasted veggies. A crisp cucumber and tomato salad or a platter of pickled vegetables adds zing and crunch. If you crave something cozy, serve with a simple lentil soup for a complete Turkish-inspired meal.
Creative Ways to Present
While manti are classically piled high on a platter, you can go modern with individual shallow bowls, drizzled with both sauces for dramatic stripes. For dinner parties, try serving the dumplings on small plates as part of a mezze spread. A sprinkle of edible flowers or microgreens will turn your Red Kuri Squash and Goat’s Cheese Manti into a showstopper!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cooked manti in an airtight container, separating any sauce or garnishes. They’ll keep for up to three days in the refrigerator and make an easy, irresistible lunch the next day.
Freezing
Manti are incredibly freezer-friendly. Shape your dumplings but don’t boil them—instead, place them on a baking sheet to freeze solid, then pack into freezer bags. When you crave Red Kuri Squash and Goat’s Cheese Manti, just boil them straight from frozen for a minute or two longer.
Reheating
To reheat cooked manti, gently warm them in simmering water for a minute or two, or microwave with a splash of water to keep them moist. Warm up the sauces separately, and assemble as usual for a just-cooked feel. Avoid reheating with the yogurt sauce already on top, as it’s best fresh and cool.
FAQs
Can I use a different type Main Course
Absolutely! While red kuri squash brings lovely sweetness and color, you can substitute butternut or acorn squash if needed. The key is to roast until very tender and let it cool before mixing with the cheese.
Do I have to make the dough from scratch?
Homemade dough gives the best texture, but if you’re short on time, store-bought dumpling wrappers or even wonton skins will work as a speedy substitute. Just fill and seal as usual!
Is there a vegan version of Red Kuri Squash and Goat’s Cheese Manti?
Absolutely! Swap out the goat’s cheese for a creamy vegan cheese or even mashed chickpeas with a bit of lemon zest. The dough can also be made without the egg if you use a few extra tablespoons of water for binding.
How do I keep the manti from sticking together?
After boiling, transfer the dumplings to a lightly oiled plate or toss gently with olive oil. Make sure they’re not crowded as they cool, and always serve with plenty of sauce to keep them from drying out.
Can I prepare Red Kuri Squash and Goat’s Cheese Manti in advance for a dinner party?
Definitely! Prepare and shape the dumplings a day early, then store them (uncooked) on a floured tray in the fridge, covered with plastic wrap. Boil and assemble just before serving for ultimate freshness and wow-factor.
Final Thoughts
If you’re searching for a dish that’s comforting, just a bit fancy, and sure to impress anyone sitting at your table, Red Kuri Squash and Goat’s Cheese Manti is your answer. Making them is truly a little love letter to autumn flavors and cozy gatherings, and one taste will have you coming back for more. Give them a try soon—you’ll be so glad you did!
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Red Kuri Squash and Goat’s Cheese Manti Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight your taste buds with these delightful Red Kuri Squash and Goat’s Cheese Manti. These Turkish-inspired dumplings are bursting with flavor and are sure to become a favorite in your household. The creamy goat’s cheese perfectly complements the sweet squash filling, all wrapped in tender dough and topped with a tangy yogurt sauce and paprika-infused butter.
Ingredients
For the filling:
- 2 cups red kuri squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 3 ounces soft goat’s cheese
- 1 tablespoon chopped fresh parsley
For the dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 large egg
- ½ cup water (more as needed)
For serving:
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Extra chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the filling: Toss diced red kuri squash with olive oil, salt, pepper, and cumin. Roast for 20–25 minutes until tender. Mash and stir in goat’s cheese and parsley; set aside to cool.
- Make the dough: Mix flour and salt, add egg and water to form a dough. Knead, cover, and rest for 30 minutes.
- Shape the manti: Roll dough, cut into squares, place filling, fold, and seal.
- Cook the manti: Boil in salted water for 5–6 minutes until tender, then drain.
- Prepare the topping: Mix Greek yogurt with lemon juice. Melt butter, stir in smoked paprika.
- Serve: Top manti with yogurt sauce, paprika butter, and parsley.
Notes
- Manti can be frozen before cooking and boiled directly from frozen for a quick meal.
- You can swap goat’s cheese for feta for a sharper flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Roasting
- Cuisine: Turkish-Inspired
Nutrition
- Serving Size: about 12 manti with sauce
- Calories: 420
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 85 mg
