If you are looking for a dish that wonderfully blends comforting textures with vibrant flavors, the Red Kuri Squash and Goat’s Cheese Manti Recipe is an absolute must-try. This Turkish-inspired treat offers tender dumplings filled with velvety roasted red kuri squash and tangy goat cheese, all wrapped in delicate homemade pasta dough. The combination of the smooth, earthy filling with the rich, garlicky butter topping and cooling yogurt creates a symphony for your taste buds. Whether you are a seasoned dumpling lover or discovering manti for the first time, this recipe will quickly become one of your favorite homemade dishes to share with friends and family.
Ingredients You’ll Need
Gathering your ingredients is a breeze for this recipe, and each one plays a crucial role in delivering that perfect balance of taste, texture, and color. From the sweet roasted red kuri squash that adds natural earthiness to the creamy goat cheese that brings tangy brightness, every element is essential to making this dish uniquely delicious.
- Red Kuri Squash (1 cup roasted and mashed): Offers a smooth, slightly nutty base that’s vibrant in color and flavor.
- Goat Cheese (1/2 cup crumbled): Adds tangy creaminess that complements the sweetness of the squash beautifully.
- Ground Cumin (1/4 teaspoon): Brings warm, aromatic spice to enhance the filling.
- Salt and Pepper (to taste): Essential for seasonings that bring out the best of every ingredient.
- All-purpose Flour (2 cups): The foundation for the dough, providing structure and chewiness.
- Salt (1/2 teaspoon for the dough): Balances the dough flavor perfectly.
- Eggs (2 large): Bind the dough while giving it elasticity and richness.
- Water (1 to 2 tablespoons): Used sparingly to adjust dough consistency as needed.
- Butter (2 tablespoons): Creates a luscious garlicky sauce to drizzle over the cooked manti.
- Garlic (1 clove minced): Adds a punch of fragrant savory flavor to the butter topping.
- Paprika or Aleppo Pepper (1/2 teaspoon): Adds a smoky warmth and a pop of color to the sauce.
- Plain Yogurt (1/2 cup): Provides a cool, creamy contrast that balances the buttery richness.
- Fresh Mint or Parsley (for garnish): Offers a burst of fresh herbal brightness and color finishing touch.
How to Make Red Kuri Squash and Goat’s Cheese Manti Recipe
Step 1: Make the Dough
Start by combining your flour and salt in a large bowl. Create a well in the center and crack in the eggs. Use a fork to gradually pull flour from the edges into the eggs until a shaggy dough forms. Knead this dough for about 8 to 10 minutes, until it’s smooth and elastic to the touch. This step is key because it gives the dough that perfect tender yet chewy texture that makes manti so delightful. Wrap your dough in plastic wrap and let it relax at room temperature for 30 minutes, which helps with rolling it out later.
Step 2: Prepare the Filling
While the dough rests, it’s the perfect time to mix your filling. Combine the mashed roasted red kuri squash with the crumbled goat cheese in a bowl. Add the ground cumin, and season with salt and pepper to taste. Mix everything until smooth and creamy, then pop it in the fridge to chill briefly. This chilling step helps the filling hold its shape when you fill the dough.
Step 3: Shape the Manti
Once rested, roll your dough out on a floured surface until it’s very thin—about 1/16 inch is ideal for that traditional delicate feel. Cut the dough into 2-inch squares, which is the perfect size for little pockets of tasty filling. Place about half a teaspoon of your filling in the center of each square, then pinch the corners together to seal. You can form a classic triangular shape or fold in any way that works for you, but making sure the filling is well sealed prevents any leaks during cooking.
Step 4: Cook the Manti
Bring a large pot of salted water to a boil and gently drop your shaped manti in batches so they cook evenly. They will cook quickly, usually 3 to 4 minutes, and once they float to the surface and become tender, they’re ready to be lifted out with a slotted spoon and drained.
Step 5: Make the Topping
While the manti are cooking, melt butter over medium heat in a small pan. Add the minced garlic and paprika or Aleppo pepper, cooking for just about a minute until fragrant and golden. This simple buttery sauce is what elevates the manti with bold flavor and an irresistible aroma that fills your kitchen.
Step 6: To Serve
Arrange your cooked manti on plates and generously drizzle over that luscious garlic-paprika butter. Top each portion with a spoonful of cool plain yogurt and sprinkle fresh mint or parsley for a pop of green color and brightness. This finishing touch pulls together the smooth, tangy, and spicy elements that make the Red Kuri Squash and Goat’s Cheese Manti Recipe such a memorable dish.
How to Serve Red Kuri Squash and Goat’s Cheese Manti Recipe
Garnishes
Serving your manti with fresh herbs like mint or parsley is a must to cut through the richness of the filling and butter. You might also try a small drizzle of chili oil if you like a little heat. A sprinkle of smoked paprika for extra visual appeal and flavor is also delightful.
Side Dishes
Since manti are fairly rich and filling, lighter side salads work beautifully. A crisp cucumber and tomato salad tossed with lemon and olive oil makes a refreshing companion. You could also serve some pickled vegetables or a simple green leafy salad to brighten the plate.
Creative Ways to Present
Try stacking the manti in a shallow bowl just so and topping with the butter and yogurt—this not only looks inviting but lets the sauce pool deliciously around the dumplings. Another idea is serving in individual small plates for a tapas-style experience where everyone gets their own portion to savor.
Make Ahead and Storage
Storing Leftovers
Leftover manti store wonderfully in an airtight container in the fridge for up to 2 days. Simply reheating gently in a skillet with a bit of water or butter prevents them from drying out while maintaining their tender texture.
Freezing
One of the best things about the Red Kuri Squash and Goat’s Cheese Manti Recipe is that you can freeze the shaped dumplings before cooking. Place them spaced apart on a baking sheet to freeze individually, then transfer to a freezer bag. When ready, just boil them straight from frozen, adding an extra minute to the cook time to ensure they’re heated through.
Reheating
To reheat cooked manti, gently warm them in a covered skillet over low heat with a splash of water to steam them until heated through. Alternatively, microwave covered with a damp paper towel for a quick fix, though the skillet method helps retain the best texture.
FAQs
Can I use a different type of squash?
Absolutely! While red kuri squash offers a rich, nutty flavor perfect for this recipe, butternut or kabocha squash can be great substitutes if that’s what you have on hand, just roast and mash them the same way.
Is this recipe suitable for vegans?
This version uses goat cheese and butter, which are not vegan. However, you could swap the goat cheese for a plant-based cheese alternative and use olive oil or vegan butter for the topping to make it vegan-friendly.
How thin should I roll the dough?
Rolling the dough out to about 1/16 inch thin creates the perfect delicate wrapper that cooks quickly and is tender but not doughy. If too thick, it can be chewy; too thin and it might tear when filled.
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and kept chilled until you’re ready to shape your manti. This makes the assembly process much faster and smoother.
What is Aleppo pepper, and can I substitute it?
Aleppo pepper is a mildly spicy, slightly fruity chili from the Middle East. If you don’t have it, regular paprika or a pinch of crushed red pepper flakes can work in its place depending on your spice preference.
Final Thoughts
Bringing the Red Kuri Squash and Goat’s Cheese Manti Recipe to your table means sharing something warm, slightly exotic, and utterly satisfying. These little dumplings pack impressive flavor and texture that make homemade cooking feel special without being complicated. I encourage you to take the plunge, roll up your sleeves, and enjoy the fulfilling process of creating this dish. Trust me, once you make it, your love for manti will soar, and so will the smiles around your dinner table.
Print
Red Kuri Squash and Goat’s Cheese Manti Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Turkish-Inspired, Fusion
- Diet: Vegetarian
Description
Red Kuri Squash and Goat’s Cheese Manti is a delightful Turkish-inspired vegetarian dumpling recipe featuring a smooth, flavorful filling of roasted red kuri squash and tangy goat cheese wrapped in homemade thin pasta dough. Boiled until tender and topped with fragrant garlic butter, paprika, creamy yogurt, and fresh herbs, this dish offers a perfect balance of savory and comforting fall flavors.
Ingredients
For the filling:
- 1 cup roasted red kuri squash (mashed)
- 1/2 cup goat cheese (crumbled)
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1–2 tablespoons water (as needed)
For the topping:
- 2 tablespoons butter
- 1 clove garlic (minced)
- 1/2 teaspoon paprika or Aleppo pepper
- 1/2 cup plain yogurt
- Fresh mint or parsley (for garnish)
Instructions
- Make the dough: In a large bowl, combine the flour and salt. Create a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough for 8–10 minutes on a lightly floured surface until it is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes to hydrate and relax.
- Prepare the filling: In a mixing bowl, blend the mashed roasted red kuri squash with crumbled goat cheese. Season with ground cumin, salt, and pepper, mixing until the filling is smooth and well combined. Chill the filling while rolling out the dough to maintain structure and flavor.
- Shape the manti: Roll out the rested dough on a floured surface until very thin, about 1/16 inch thickness. Cut into 2-inch squares. Place about 1/2 teaspoon of the filling in the center of each square. Bring the corners together, pinching tightly to seal each dumpling in a traditional manti shape or fold according to preference.
- Cook the manti: Bring a large pot of salted water to a rolling boil. Carefully drop manti into the boiling water in batches to avoid crowding. Cook for 3–4 minutes until the dumplings float to the surface and are tender throughout. Use a slotted spoon to remove and drain.
- Make the topping: In a small saucepan over medium heat, melt the butter. Add the minced garlic and paprika or Aleppo pepper, cooking for about 1 minute until fragrant and the garlic is lightly golden but not burnt.
- To serve: Arrange the cooked manti on a serving dish. Drizzle the hot garlicky butter over them, top each serving with a dollop of plain yogurt, and garnish with fresh mint or parsley for color and fresh herbal flavor.
Notes
- Roast the squash ahead of time to streamline preparation during cooking.
- You can freeze shaped manti and cook them straight from frozen; just add an extra minute to the boiling time.
- Make sure the dough is very thin for authentic texture and delicate dumplings.
- Use Aleppo pepper for a mild, fruity heat or substitute with paprika for a smoky flavor.
