Name: Red Kuri Squash and Goat’s Cheese Manti Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Turkish-Inspired
Ingredients: 1 small red kuri squash (about 2 pounds); 1 tablespoon olive oil; Salt and pepper to taste; 6 ounces goat cheese, soft and crumbled; 1 package wonton wrappers (about 40); 2 tablespoons butter; 1 clove garlic, minced; 1 teaspoon ground cumin; ½ teaspoon Aleppo pepper or chili flakes (optional); ½ cup plain yogurt; 2 tablespoons lemon juice; Chopped fresh dill or parsley for garnish

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Red Kuri Squash and Goat’s Cheese Manti is a dish that brings together the pillowy comfort of Turkish dumplings, the earthy sweetness of roasted squash, and the creamy tang of goat cheese, all finished with a savory spiced butter and herby yogurt. If you’re looking for a recipe that marries traditional technique with vibrant, modern flavors, this beautifully golden vegetarian manti is your ticket to pure delight—even if you’ve never made dumplings before. Each bite is a celebration of texture and taste, guaranteed to win over dinner guests and weeknight eaters alike.

Ingredients You’ll Need

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

Ingredients You’ll Need

Let’s make magic with just a handful of ingredients—each one plays a crucial part in creating the flavor-packed layers and the eye-catching appearance of this dish. The beauty of Red Kuri Squash and Goat’s Cheese Manti is in how every simple element transforms the humble dumpling into a dinner you’ll dream about.

Red kuri squash: This bright orange winter squash gives the filling its natural sweetness and gorgeously smooth texture; roasting deepens its earthy flavor.
Olive oil: Used to roast the squash, it adds a hint of richness and keeps the filling luscious.
Salt and pepper: Essential for seasoning; don’t be shy, as they bring out the squash’s inherent flavor.
Goat cheese (soft, crumbled): Adds tang and creaminess; its flavor pops against the mellow squash.
Wonton wrappers: A clever shortcut to delicate manti dumpling dough—easy to use, satisfyingly chewy after cooking.
Butter: Forms the luxurious base of the aromatic sauce that coats your manti.
Garlic (minced): The unmistakable savory touch that takes the spiced butter up a notch.
Ground cumin: Adds warmth and a subtle smokiness to the finishing sauce.
Aleppo pepper or chili flakes (optional): Sprinkling in some heat brings beautiful color and a whisper of spice.
Plain yogurt: Tangy, cooling, and luscious—it’s the creamy contrast to the hot manti.
Lemon juice: Lifts the yogurt with a bright, sunny freshness that cuts through the richness.
Chopped fresh dill or parsley: Brings color and a punch of fresh, herbal flavor to your finished plate.

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

Step 1: Roast the Squash

Begin by preheating your oven to 400°F (200°C). Slice your red kuri squash in half, scoop out the seeds, and place it cut side down on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and let it roast for about 35 to 40 minutes. You’re looking for squash so tender you can mash it with a fork—this brings out all its natural sweetness and makes the filling silky smooth.

Step 2: Prepare the Filling

Let the squash cool just a bit until you can handle it easily, then scoop out the golden flesh and mash it until you’ve got a soft purée. In a mixing bowl, combine the mashed squash with your crumbled goat cheese, adding a bit more salt and pepper if needed. What you end up with should be creamy, slightly tangy, and irresistibly spoonable.

Step 3: Shape the Manti Dumplings

Lay out a few wonton wrappers on a clean work surface, keeping the rest under a towel so they don’t dry out. Place about one heaping teaspoon of the squash-goat cheese filling in the center of each wrapper. Dab the edges with water using your finger, then fold into triangles, pressing firmly to seal. For traditional manti, fold the two corners of the triangle inward and pinch them together, giving you that telltale dumpling shape.

Step 4: Cook the Manti

Bring a large pot of salted water to a gentle boil. Working in batches so you don’t crowd the pot, drop in your manti and cook them for 3 to 4 minutes or until they rise to the top. That float is your universal sign that dumplings are ready! Carefully lift them out with a slotted spoon and set aside on a plate.

Step 5: Make the Spiced Butter

In a small skillet over medium heat, melt your butter. Add the minced garlic, cumin, and Aleppo pepper (if using). Let the mixture sizzle gently until the butter smells nutty and turns a lovely golden hue—don’t rush, as this is the secret to a truly flavorful sauce.

Step 6: Prepare the Yogurt Sauce

In a small bowl, whisk together the yogurt and lemon juice until smooth and pourable. This bright, tangy sauce will cool and balance the deep flavors of the squash filling and the smoky, garlicky butter.

Step 7: Assemble and Serve

Spread a generous swoosh of yogurt sauce onto your plate, pile on the warm Red Kuri Squash and Goat’s Cheese Manti, and finish with a lavish drizzle of the spiced butter. Scatter chopped dill or parsley over the top for a vivid, herby garnish that makes every plate pop.

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

Garnishes

A final sprinkle of fresh dill or parsley adds a fresh, aromatic lift, while a few extra flakes of Aleppo pepper provide color and a gentle heat. Don’t be afraid to swirl extra spiced butter over the top—the glisten is irresistible and makes your Red Kuri Squash and Goat’s Cheese Manti look just as good as it tastes.

Side Dishes

Pair your manti with a crisp salad tossed in a lemony vinaigrette, or serve alongside roasted vegetables for a colorful spread. A warm flatbread or a simple tomato-cucumber salad works beautifully to round out the meal, soaking up every last bit of sauce.

Creative Ways to Present

For a modern twist, serve the manti in shallow bowls over a bed of greens or roasted veggies. If you’re entertaining, try arranging them bite-size on a platter with skewers and dipping yogurt—instant appetizer magic. The colors and textures of Red Kuri Squash and Goat’s Cheese Manti are striking enough to make even the simplest plating feel special.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra dumplings, store any leftover Red Kuri Squash and Goat’s Cheese Manti in an airtight container in the refrigerator. They’ll keep well for up to three days, though it’s best to store the yogurt sauce separately to preserve their texture and flavor.

Freezing

Want to plan ahead? Lay uncooked manti on a baking sheet and freeze until firm, then transfer to a freezer-safe bag for up to one month. You can cook them straight from the freezer—just give them an extra minute or two in boiling water.

Reheating

To reheat, gently warm the manti in a covered skillet with a splash of water, or briefly microwave, until heated through. For a special treat, pan-fry them in a bit of olive oil to crisp up the bottoms before serving with fresh sauce and garnishes.

FAQs

Can I substitute red kuri squash with a different squash?

Absolutely! Butternut squash or acorn squash both work beautifully in Red Kuri Squash and Goat’s Cheese Manti if you can’t find red kuri. The color and sweetness will be slightly different but the result will still be wonderfully delicious.

What’s the best way to seal the wonton wrappers?

The easiest method is to moisten the edges lightly with water using your finger, then press firmly to keep the filling inside. Take your time, and press out any air to prevent bursting as the manti cook.

Can I make the filling in advance?

Definitely! The squash and goat cheese filling can be made up to two days ahead and chilled in the refrigerator. This makes it even easier to assemble Red Kuri Squash and Goat’s Cheese Manti when you’re ready to cook.

Is there a good way to make the manti gluten-free?

Yes! Seek out gluten-free wonton wrappers at specialty stores or look up homemade gluten-free dumpling wrappers—just ensure the dough is rolled thinly for a delicate texture.

Can I pan-fry the manti instead of boiling them?

For a crispier bite, pan-frying is absolutely delicious. Simply boil the manti as usual, then sauté them briefly in olive oil until the bottoms are golden—this adds extra flavor and a pretty crunch to Red Kuri Squash and Goat’s Cheese Manti.

Final Thoughts

I hope you feel inspired to give Red Kuri Squash and Goat’s Cheese Manti a try in your own kitchen. Every element of this recipe is designed for flavor, ease, and stunning presentation. Whether it’s a cozy weeknight meal or the star of a celebration table, one bite will make you wonder how you ever lived without these golden, pillowy dumplings. Happy cooking!

Red Kuri Squash and Goat’s Cheese Manti Recipe

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4.6 from 9 reviews

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

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Description

Indulge in a delightful fusion of flavors with this Red Kuri Squash and Goat’s Cheese Manti recipe. These Turkish-inspired dumplings are filled with a creamy mixture of roasted red kuri squash and tangy goat cheese, served with a spiced butter drizzle and a refreshing yogurt sauce.

Ingredients

Scale

For the Filling:

1 small red kuri squash (about 2 pounds)
1 tablespoon olive oil
Salt and pepper to taste
6 ounces goat cheese, soft and crumbled

For the Manti:

1 package wonton wrappers (about 40)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon Aleppo pepper or chili flakes (optional)

For Serving:

½ cup plain yogurt
2 tablespoons lemon juice
Chopped fresh dill or parsley for garnish

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the Squash: Cut the red kuri squash in half, remove seeds, and roast for 35-40 minutes until tender. Scoop out the flesh, mash, and season.
Make the Filling: Combine mashed squash with goat cheese until creamy.
Fill the Wonton Wrappers: Place filling in wonton wrappers, fold into triangles, and seal.
Cook the Manti: Boil the manti for 3-4 minutes until they float.
Prepare the Spiced Butter: Melt butter, add garlic, cumin, and Aleppo pepper, cook until fragrant.
Prepare the Yogurt Sauce: Whisk yogurt with lemon juice until smooth.
Serve: Spoon yogurt on plates, top with manti, drizzle with spiced butter, and garnish with herbs.