Name: Red Kuri Squash and Goat’s Cheese Manti Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Turkish
Ingredients: 2 cups red kuri squash, peeled, seeded, and cubed; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 ounces soft goat cheese; 1 tablespoon fresh parsley, finely chopped; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup warm water; 1 large egg; 1 tablespoon olive oil; 1/2 cup plain yogurt; 1 clove garlic, minced; 2 tablespoons butter; 1 teaspoon smoked paprika; Fresh parsley for garnish

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If you’ve never tasted Red Kuri Squash and Goat’s Cheese Manti, get ready to fall in love! This vibrant vegetarian twist on classic Turkish dumplings is pure comfort—pillowy pockets of golden squash and creamy goat cheese, draped in garlicky yogurt and a butter-paprika drizzle. The sweet, nutty flavor of red kuri squash pairs perfectly with tangy goat cheese, creating a manti filling that’s luxurious yet simple. Whether you’re hosting friends or treating yourself to something special, this dish delivers warmth, color, and a touch of festive elegance in every bite. Red Kuri Squash and Goat’s Cheese Manti will quickly become your go-to for impressing guests or cozy nights in.

Red Kuri Squash and Goat’s Cheese Manti Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of essential ingredients, Red Kuri Squash and Goat’s Cheese Manti combine everyday staples with fresh flavors for irresistible results. Each component adds its own charm—tender dumpling dough, a velvety filling, and classic Turkish toppings come together in harmony.

Red kuri squash: This sweet, nutty winter squash brings both rich flavor and a beautiful hue to your filling—look for smooth, blemish-free skin.
Olive oil: Just a drizzle helps roast the squash, coaxing out caramelized edges and a silky interior.
Salt: A little enhances both the dough and the natural sweetness of your squash.
Black pepper: Adds just the right touch of warmth to the filling.
Goat cheese: Creamy, tangy, and luscious—this is the secret to a dreamy manti filling that practically melts in your mouth.
Fresh parsley: Chopped parsley brightens the richness, giving the filling a pop of green and fresh flavor.
All-purpose flour: The backbone of your dumpling dough; be sure to measure it accurately for the best texture.
Water: Using warm water helps your dough come together smoothly and stay pliable.
Egg: One large egg ensures a supple, enriched dough—making the manti tender after boiling.
Plain yogurt: Its creamy tang is classic alongside Turkish manti, mellowing the richness while adding a fresh note.
Garlic: Minced and mixed into the yogurt sauce, it adds a gentle kick reminiscent of traditional manti toppings.
Butter: When melted and swirled with paprika, it delivers an irresistible, golden finish.
Smoked paprika: Adds a touch of earthiness and a gorgeous rusty color to your drizzle.
Extra parsley: Sprinkle more over the top for a final, eye-catching burst of freshness.

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

Step 1: Roast the Red Kuri Squash

Preheat your oven to 400°F (200°C). Toss the cubed red kuri squash with olive oil, salt, and black pepper on a baking sheet, then spread the cubes into an even layer. Roast for 20 to 25 minutes, or until the squash is fork-tender and slightly caramelized on the edges—those caramelized bits truly deepen the flavor for your Red Kuri Squash and Goat’s Cheese Manti.

Step 2: Prepare the Filling

While the squash is still warm, transfer it to a bowl and mash until mostly smooth. Stir in the goat cheese and freshly chopped parsley, mixing until everything is fully incorporated and luxuriously creamy. Taste and adjust for salt or pepper if you’d like. Set this aside—it will keep its shape beautifully as you work.

Step 3: Make the Dough

In a large bowl, combine the flour and salt. Make a well in the center, then add the warm water, egg, and olive oil. Use a fork to begin mixing from the center outward until a shaggy dough forms. Sprinkle some flour on your counter and knead for 5 to 7 minutes, until the dough is smooth, elastic, and just a little tacky. Wrap it in plastic or cover with a bowl, and let it rest for 30 minutes—this makes rolling so much easier!

Step 4: Shape the Manti

Cut the rested dough in half for easier rolling. On a well-floured surface, roll the dough out thinly—about 1/16-inch thick is perfect. Slice into 2-inch squares using a sharp knife or pizza cutter. Place a teaspoon of the red kuri squash and goat cheese filling in the center of each square. Either fold the dough triangles and pinch the edges, or bring all corners together and seal, shaping into cute dumplings. Press firmly to prevent them from opening during cooking!

Step 5: Cook the Manti

Bring a large pot of salted water to a rolling boil. Add the manti in batches, gently stirring so they don’t stick to the bottom. Cook for 4 to 5 minutes, or until they float to the surface and look slightly glossy. Remove them with a slotted spoon onto a warm plate—they’re now begging for those classic toppings!

Step 6: Prepare Yogurt and Paprika Butter Toppings

While your manti cook, stir minced garlic into the yogurt to infuse it with aromatic punch. In a small pan on low heat, melt the butter and swirl in smoked paprika until the butter blazes bright red and fragrant—be careful not to let the spice burn. These toppings will bring all the flavors of your Red Kuri Squash and Goat’s Cheese Manti together.

Step 7: Serve and Garnish

To finish, spoon generous dollops of garlic yogurt over hot manti, then drizzle with paprika butter. Sprinkle with extra fresh parsley, and don’t hesitate to add a little more black pepper or a squeeze of lemon for a special flourish.

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

Garnishes

For the most inviting plate, layer on creamy garlic yogurt and a bold flash of paprika butter. Fresh parsley not only adds color but also a clean, herbal note to balance the richness. For a zesty twist, a sprinkle of sumac or a little lemon zest can truly make your Red Kuri Squash and Goat’s Cheese Manti stand out on the table.

Side Dishes

Keep things light and bright alongside your manti. A simple cucumber and tomato salad with lemon, a platter of briny olives, or a sprinkle of crumbly feta all pair beautifully. If you’re craving something cozy, serve the manti with a bowl of Turkish lentil soup, or even just warm, crusty bread to soak up those leftover sauces.

Creative Ways to Present

Arrange your Red Kuri Squash and Goat’s Cheese Manti in a large shallow bowl or on individual plates, letting the yogurt drift across the edges. Scatter toasted walnuts or pistachios for crunch, or drizzle with a little pomegranate molasses for a sweet-tart finish. For a festive occasion, serve mini manti as passed appetizers—a delicious introduction to your next dinner party.

Make Ahead and Storage

Storing Leftovers

If you end up with extra manti, store them in an airtight container in the refrigerator for up to three days. The flavors become even more harmonious after a night in the fridge, making tomorrow’s lunch something to look forward to.

Freezing

Red Kuri Squash and Goat’s Cheese Manti freeze remarkably well. Lay unboiled, shaped manti on a floured baking sheet in a single layer, freeze until solid, then transfer to a zip-bag or container. When you’re ready to enjoy them, simply boil straight from frozen, adding an extra minute or two to the cook time.

Reheating

Warm leftover manti gently in simmering water or in the microwave with a splash of water and covered loosely, just until heated through. For the best texture, avoid boiling already-cooked manti for long—just a quick heat does the trick!

FAQs

Can I substitute another squash if I can’t find red kuri?

Absolutely! Butternut squash or kabocha both work well in this recipe, providing a similar sweetness and creaminess for your Red Kuri Squash and Goat’s Cheese Manti.

Can I make the dough ahead of time?

Yes, you can. Prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Bring it back to room temperature before rolling for the silkiest texture.

How do I keep manti from sticking together when boiling?

Use plenty of boiling, well-salted water and stir the dumplings gently after adding them. Cooking in batches also helps—they need room to move!

Is this recipe suitable for freezing?

Definitely! Freezing unboiled, filled Red Kuri Squash and Goat’s Cheese Manti is a lifesaver. Just boil straight from the freezer for a super quick homemade meal.

Could I use a plant-based cheese for a vegan version?

Go for it! Substitute vegan soft cheese and a flaxseed egg for similar results. The flavors will stay vibrant, and you’ll have a fully plant-based Red Kuri Squash and Goat’s Cheese Manti experience.

Final Thoughts

I can’t wait for you to dig into a warm, fragrant plate of Red Kuri Squash and Goat’s Cheese Manti! It’s a true celebration of color, texture, and comforting flavors. Whether for a special gathering or just a treat-yourself night in, these manti are sure to make you smile—don’t be surprised if they become a new tradition at your table.

Red Kuri Squash and Goat’s Cheese Manti Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the flavors of Turkey with this delightful Red Kuri Squash and Goat’s Cheese Manti recipe. These dumplings are filled with a creamy blend of roasted squash and goat cheese, served with a tangy garlic yogurt topping and a smoky paprika butter drizzle.

Ingredients

Scale

For the filling:

2 cups red kuri squash, peeled, seeded, and cubed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces soft goat cheese
1 tablespoon fresh parsley, finely chopped

For the dough:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm water
1 large egg
1 tablespoon olive oil

For serving:

1/2 cup plain yogurt
1 clove garlic, minced
2 tablespoons butter
1 teaspoon smoked paprika
Fresh parsley for garnish

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Instructions

Preheat the oven: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper, then roast for 20–25 minutes until tender. Mash roasted squash, mix in goat cheese and parsley, and set aside.
Prepare the dough: Combine flour and salt, add warm water, egg, and olive oil to form a dough. Knead on a floured surface, then let rest for 30 minutes. Roll out thinly, cut into squares, fill with the mixture, shape, and seal.
Cook the manti: Boil in salted water for 4–5 minutes until they float.
Make the topping: Mix yogurt with garlic, melt butter, and add smoked paprika. Serve manti topped with garlic yogurt, paprika butter, and parsley.