0 Shares

There’s a certain warmth that envelops me when I think about cooking homemade dishes, especially during those cozy autumn evenings. This red Kuri squash and goat’s cheese manti recipe is the perfect blend of rich flavors and delightful textures, offering a comforting hug in every bite. I stumbled upon this elegant dish while exploring the depths of my pantry, and it quickly became a favorite among my family and friends.

Each delicate manti parcel holds a fragrant mixture of roasted squash and creamy goat’s cheese, enriched with hints of nutmeg and sherry vinegar. As the golden-brown butter bathes them in its luscious gloss, the final presentation is as stunning as it is indulgent. Whether you’re entertaining guests or simply enjoying a quiet night in, this dish is sure to impress. Let’s dive in and create these delightful dumplings together!

Why will you love Red Kuri squash and goat’s cheese manti?

Delightfully Unique: The combination of Red Kuri squash and creamy goat’s cheese gives this dish a flavor profile that’s both comforting and exotic.

Elegant Presentation: Each manti looks beautiful on the plate, especially when drizzled with golden burnt butter and garnished with yogurt.

Hearty Yet Light: A perfect balance of rich fillings and delicate dough, making it suitable for any occasion.

Fun to Make: Wrapping these parcels is an enjoyable challenge, perfect for cooking with friends or family.

Versatile Dish: Serve as a main or an appetizer, and they’re easily adaptable to your favorite flavors!

Elevate your culinary skills and treat your loved ones with these exquisite dumplings that never fail to impress.

Red Kuri Squash and Goat’s Cheese Manti Ingredients

• Get ready to create delicious manti!

For the Dough
• Plain flour – Essential for a tender, stretchy dough that holds everything together.
• Water – Helps bind the flour into a smooth dough.
• Salt – Enhances the flavor of the dough.

For the Filling
• Red Kuri squash – The star of the dish, adding sweetness and creaminess.
• Goat’s cheese – Provides a tangy creaminess that beautifully complements the squash.
• Grated nutmeg – A pinch adds warmth and depth to the filling.
• Sherry vinegar – Brightens the filling with a hint of acidity.

For the Sauce
• Salted butter – Creates a rich, nutty flavor when browned.
• Aleppo chilli flakes – Adds a delightful warmth and mild heat to the butter.
• Zahter in oil – A fragrant blend that brings a Middle Eastern twist.
• Lemon juice – Balances the richness of the butter with a fresh zing.

For Serving
• Greek yoghurt – Creamy and cooling, perfect for drizzling over the manti.
• Garlic clove – Adds a lovely depth to the yoghurt sauce; finely chopped for better flavor distribution.
• Salt – Just a pinch to enhance the garlicky yoghurt.

With these ingredients for your Red Kuri squash and goat’s cheese manti, you’re all set to create a dish that’s not only flavorful but also a delight to share!

How to Make Red Kuri Squash and Goat’s Cheese Manti

Preheat the oven to 180°C/gas mark 4. Halve the Red Kuri squash, scoop out the seeds, season with salt, and drizzle with vegetable oil. Wrap in foil and roast for 30 minutes, then uncover and roast for another 20 minutes until tender. Let it cool.
Prepare the dough by mixing flour and salt in a bowl, then gradually add water. Bring together to form a soft dough, knead for about 3 minutes, and wrap in cling film. Pop it in the fridge to rest.
Scoop the cooled squash flesh into a muslin cloth, covering it completely. Place it in a colander with a weight on top to squeeze out excess liquid. Let it drain for a few hours or overnight in the fridge.
Reduce the collected squash juice in a saucepan over medium heat until it thickens to a syrupy consistency, similar to maple syrup.
Combine 200g of the pressed squash pulp with goat’s cheese, nutmeg, vinegar, and 15ml of the squash syrup. Season to taste, and place the mixture into a piping bag.
Roll out the manti dough into a square about 2-3mm thick. Cut it into 5cm squares. Pipe a little squash filling into the center of each square, fold over to create parcels, and press the edges to seal.
Brown the butter in a saucepan over medium heat. Once it smells nutty and the solids turn golden, remove from heat and stir in lemon juice, Aleppo chilli, and zahter.
Blanch the manti in a pot of boiling salted water for 3 minutes until tender. To serve, mix yoghurt with garlic and a pinch of salt, layer it in bowls, top with manti, and drizzle with burnt butter.

Optional: Garnish with fresh herbs for an extra pop of color and flavor!
Exact quantities are listed in the recipe card below.

Red Kuri Squash and Goat’s Cheese Manti Variations

Feel free to explore these exciting twists to personalize your manti experience and impress your loved ones!

Gluten-Free: Substitute the plain flour with a gluten-free flour blend, ensuring the dough’s texture remains delightful. You’ll still achieve that tender bite.
Vegan: Use a plant-based cheese alternative and substitute the butter with coconut oil for a creamy filling that everyone can enjoy. The flavors will still shine through!
Additional Veggies: Add finely chopped spinach or cooked kale to the filling for an extra nutritional boost and vibrant color, making every bite even more fulfilling.
Spicy Kick: Enhance the heat by increasing the Aleppo chili flakes or adding a dash of cayenne pepper to both the filling and the burnt butter for those who love a fiery flavor.
Nutty Flavor: Incorporate crushed walnuts or pine nuts into the filling for added texture and a delightful crunch—perfect for nut lovers!
Herb Infusion: Mix fresh herbs like dill or mint into the filling for a refreshing twist that elevates the taste profile and adds a pop of color.
Creamy Twist: Experiment by folding in a dollop of crème fraîche or sour cream into the yogurt sauce for an extra layer of creaminess that complements the manti beautifully.
Diverse Sauces: Try different sauces, such as a spicy harissa or tangy tahini drizzle, to add an exciting layer of flavor and pair perfectly with the manti.

Get creative and let each variation reflect your unique taste!

How to Store and Freeze Red Kuri Squash and Goat’s Cheese Manti

Fridge: Keep cooked manti in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water to keep them moist.

Freezer: For longer storage, freeze uncooked manti on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Cook from frozen, adding a few extra minutes to the blanching time.

Reheating: If you have leftovers, reheat in a steamer or a microwave, covered, with a small bowl of water for moisture, to maintain the tender texture.

Quality Check: Ensure the filling is still flavorful and the dough remains intact; if any signs of freezer burn, it’s best to use them sooner!

Expert Tips for Red Kuri Squash and Goat’s Cheese Manti

Dough Consistency: The dough should feel soft yet not sticky. If it’s too dry, add a little water while kneading to achieve the right texture.

Squash Drainage: Squeezing out excess liquid from the squash filling is crucial. If too watery, the manti may break apart while cooking.

Sealing Parcels: When folding the manti, ensure the edges are well-pressed to create a tight seal. This prevents the filling from leaking during boiling.

Butter Browning: Watch the butter closely as it cooks; you want a nutty aroma and a golden color, not burnt bits. This adds delightful flavor to your manti.

Preparation Time: For best results, prepare the squash filling a day in advance. This allows the flavors to meld beautifully, making your red Kuri squash and goat’s cheese manti even tastier!

What to Serve with Red Kuri Squash and Goat’s Cheese Manti?

When you’re preparing this exquisite dish, think about pairing it with vibrant sides and delightful finishes to create a sumptuous meal experience.

Fresh Arugula Salad: This peppery green salad adds a refreshing crunch that complements the rich flavors of the manti beautifully. Toss with a simple lemon vinaigrette for extra zing.
Roasted Brussels Sprouts: Caramelized sprouts enhance your meal with their slight bitterness and delightful crispiness, creating a lovely contrast to the creamy filling of the manti.
Garlic Naan: Soft and pillowy, this bread is perfect for scooping up manti and soaking up any burnt butter or yogurt sauce left on your plate.
Spiced Pomegranate Couscous: A burst of sweetness from pomegranate seeds and subtle spices brings a beautiful vibrancy that enhances the savory notes of the dumplings.
Lemon-Dill Yogurt Sauce: Elevate the yogurt topping by mixing in fresh dill and zesty lemon, adding a bright flavor that balances the richness of the goat cheese and butter.
Red Wine: A glass of smooth Pinot Noir pairs wonderfully with the earthiness of the squash and the richness of the dish, enhancing your dining experience.
Baklava: For dessert, the sweet and flaky layers of baklava provide a delightful finish to your meal, combining nuts and honey for a perfect end note.

Each of these pairings enhances the flavor journey of Red Kuri squash and goat’s cheese manti, creating a memorable meal that warms the heart and delights the senses!

Make Ahead Options

These Red Kuri squash and goat’s cheese manti are perfect for meal prep and can be made in advance, saving you precious time on busy weeknights! You can prepare the dough and filling up to 24 hours ahead; simply wrap the dough tightly in cling film and refrigerate while the filling can also be piped and stored in an airtight container. To maintain the quality, make sure to press out as much liquid as possible from the squash to prevent sogginess. When you’re ready to serve, simply roll out the dough, assemble the manti, and blanch them in boiling salted water for a quick 3 minutes. Drizzle with burnt butter before serving, and you’ll have a fabulous dish ready to impress everyone!

Red Kuri Squash and Goat’s Cheese Manti Recipe FAQs

How do I select the right Red Kuri squash?
Absolutely! Look for squash that feels heavy for its size with a smooth, firm skin. Avoid any that have dark spots or blemishes, as these can indicate overripeness. A good Red Kuri squash should have a rich, deep orange hue and a slightly dull skin which promises the sweet flavor inside.

How long can I store cooked manti in the fridge?
Cooked manti can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently in a pan with a splash of water to keep them moist and tender. Enjoy them again without any fuss!

Can I freeze uncooked manti?
Absolutely! To freeze uncooked manti, place them in a single layer on a baking sheet to prevent sticking and freeze until firm. Once frozen, transfer them to a freezer-safe bag. They can be stored for up to 3 months. Cook them straight from frozen by adding a few extra minutes to the blanching time.

What should I do if my manti dough is too sticky?
If your dough is too sticky, just add a little extra flour—start with a tablespoon at a time until it reaches a workable consistency. Knead gently to incorporate the flour. It’s all about finding that perfect texture; a little patience goes a long way!

Are there any dietary considerations for this recipe?
Yes! This recipe contains gluten from the flour and dairy from the goat’s cheese. If you’re preparing manti for someone with allergies, consider using gluten-free flour and a dairy alternative. Additionally, be cautious with the Aleppo chili flakes for those sensitive to spiciness. Always cater to your guests’ dietary needs!

How do I know if the squash filling is ready?
To check if your squash filling is ready, taste a small amount after mixing it with the cheese and seasonings. The flavors should balance well, with the sweetness of the squash complemented by the tang of the cheese and brightness from the sherry vinegar. If it feels too bland, add a little more seasoning or vinegar until it sings!