If you’re searching for a meal that’s comforting yet elegant, let me introduce you to Red Kuri Squash and Goat’s Cheese Manti. This Turkish-inspired dish takes pillowy dumplings filled with velvety squash and tangy goat cheese, nestles them in a garlicky yogurt sauce, then crowns the whole thing with a deeply spiced butter. Every bite is a little journey: sweet, nutty, creamy, and just enough spice to make you want more. Whether you’re a seasoned dumpling maker or rolling your very first, you’ll find this recipe utterly rewarding.
Ingredients You’ll Need
This dish keeps things simple: every ingredient plays a starring role in making Red Kuri Squash and Goat’s Cheese Manti shine. The vibrant squash and creamy goat cheese set the stage, while spices and herbs bring color and depth. Here’s everything you’ll need, with tips to make each one count.
- Red Kuri Squash: Roasted until sweet and tender, this squash is the heart of the filling—its chestnut-like flavor is a standout.
- Olive Oil: Just a splash ensures the squash roasts beautifully without drying out.
- Salt: Seasoning at every stage brings the other flavors into focus.
- Black Pepper: Adds warmth and a subtle kick to balance the sweetness.
- Ground Nutmeg: Enhances the earthiness of the squash with a nutty aroma.
- Ground Cumin: Brings a gentle savoriness and depth to the filling.
- Goat Cheese: Choose a creamy variety for the best melding with the squash—a tangy counterpoint you don’t want to skip.
- Fresh Parsley: Lifts the richness of the filling with bright, herbal notes.
- Wonton Wrappers: The ultimate time-saver—ready-made wrappers mean you’ll be folding dumplings, not rolling dough.
- Unsalted Butter: Melted for the spiced topping; opt for unsalted to control the overall saltiness of the dish.
- Garlic: Quickly sizzled in butter to infuse flavor from the start.
- Aleppo Pepper or Smoked Paprika: Either spice brings smoky, subtle heat to the finishing butter.
- Plain Greek Yogurt: The creamy, tangy base for the sauce—choose full-fat for the dreamiest texture.
- Salt (to taste): A final pinch in the sauce really brings everything together.
- Fresh Dill or Mint (optional): For a final burst of color and a refreshing accent.
How to Make Red Kuri Squash and Goat’s Cheese Manti
Step 1: Roast the Squash
Set your oven to 400°F. Toss the cubed red kuri squash with olive oil, salt, pepper, nutmeg, and cumin directly on a sheet pan—it’s fuss-free, and the flavors meld as the cubes caramelize. Roast for 25 to 30 minutes, until the edges are golden and the flesh is soft enough to mash. Let it cool just enough to handle comfortably before creating your filling.
Step 2: Blend and Mix the Filling
Using a potato masher or food processor, mash the roasted squash until smooth and creamy. Move it to a mixing bowl and fold in the softened goat cheese and fresh parsley. The cheese will melt in gently, giving the filling a rich, pillowy consistency. Taste, and add a pinch more salt or pepper if you like. This is your moment to personalize the filling!
Step 3: Shape the Manti
Prepare a clean surface to work on and grab those wonton wrappers. Place about a teaspoon of filling in the center of each one. Lightly moisten the wrapper edges with water—your fingers work perfectly for this—and fold each wrapper into a tidy triangle. Pinch the seams tightly so none of the luscious filling escapes during cooking.
Step 4: Boil the Dumplings
Bring a roomy pot of salted water to a gentle boil. Working in batches to avoid crowding, slip the manti gently into the water. They’ll only need about 2–3 minutes; watch for them to float to the top, which means they’re cooked through. Scoop them out with a slotted spoon so they don’t get soggy.
Step 5: Prepare the Sauces
While the manti are cooking, melt the butter in a small skillet over medium heat. Add minced garlic and Aleppo pepper (or smoked paprika). Sizzle for 1–2 minutes, just until the butter is fragrant and tinted orange. In a separate bowl, whisk your Greek yogurt with a pinch of salt until silky smooth—it’s going to cool and contrast all those warm spices beautifully.
Step 6: Assemble and Serve
Arrange the piping hot manti on a large serving plate. Spoon the creamy yogurt over the top, followed by generous drizzles of the spiced garlic butter. Finish with a scattering of fresh dill or mint, and get ready to dig into your Red Kuri Squash and Goat’s Cheese Manti masterpiece.
How to Serve Red Kuri Squash and Goat’s Cheese Manti
Garnishes
The finishing touch for Red Kuri Squash and Goat’s Cheese Manti is all about contrast: a flurry of fresh dill or mint adds color and a refreshing herbal pop. Try a sprinkle of toasted sesame or pumpkin seeds for a little crunch, or even a dusting of sumac for a tangy, bright note.
Side Dishes
Pair your manti with a simple cucumber salad tossed in lemon and olive oil or some marinated olives to keep the meal light yet satisfying. A chopped tomato salad with red onion and parsley echoes the Turkish spirit and balances the richness of the dish.
Creative Ways to Present
For dinner parties, arrange Red Kuri Squash and Goat’s Cheese Manti in shallow bowls and drizzle the sauce tableside for dramatic flair. Alternatively, serve “family style” on a large platter, letting everyone help themselves. Want an appetizer twist? Serve individual manti on tasting spoons with a dollop of yogurt and butter drizzled on top.
Make Ahead and Storage
Storing Leftovers
If you have any Red Kuri Squash and Goat’s Cheese Manti left after dinner, transfer them to an airtight container along with the sauce. They’ll keep happily in the fridge for up to three days. Keep the garnish separate so it stays fresh.
Freezing
To freeze, place uncooked manti in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. There’s no need to thaw—boil them straight from frozen, adding 1–2 minutes to the cooking time. This is perfect for future cozy dumpling cravings!
Reheating
Gently reheat cooked manti in simmering water for 1–2 minutes or microwave covered, on low, with a splash of water to prevent drying out. Warm the yogurt sauce separately so it stays creamy, then assemble and garnish just before serving again for that fresh-from-the-pot feeling.
FAQs
Can I substitute another squash if I can’t find red kuri squash?
Absolutely! Butternut squash or kabocha are both great alternatives and will deliver a similar sweetness and creamy texture in your manti. Just be sure to roast them well so they blend smoothly.
Is there a vegan version of Red Kuri Squash and Goat’s Cheese Manti?
It’s easy to make swaps here—use a dairy-free cheese or tofu for the filling, plant-based butter for the sauce, and a vegan yogurt. The result is just as delightful and satisfying!
What is the best way to keep wonton wrappers from drying out as I work?
Keep the stack of unused wrappers covered with a slightly damp cloth as you fill and shape the manti. Dry wrappers get tricky to seal, so this little step saves a lot of headache.
Can I make the filling or sauces ahead of time?
Yes, both the squash-goat cheese filling and the garlic yogurt sauce can be made a day ahead and stored in the fridge. Give the filling a good stir before assembling your manti to wake up the flavors.
How spicy is the finished dish?
Red Kuri Squash and Goat’s Cheese Manti has just a gentle warmth from the Aleppo pepper or smoked paprika. If you enjoy more heat, you can add a pinch of red pepper flakes to the butter or sprinkle them on at the table.
Final Thoughts
Once you’ve tasted the sweet, earthy filling, the tangy sauce, and the rich butter—and maybe watched your family scrape the plate for every last morsel—you’ll understand why Red Kuri Squash and Goat’s Cheese Manti is a total keeper. Don’t be surprised if it becomes your new comfort classic. Happy folding and even happier eating!
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Red Kuri Squash and Goat’s Cheese Manti Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Turkish-inspired Red Kuri Squash and Goat’s Cheese Manti, delicate dumplings filled with a savory blend of roasted squash and creamy goat cheese, served with a garlicky yogurt sauce and spiced butter.
Ingredients
For the Filling:
- 1 small red kuri squash (about 1.5 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cumin
- 4 ounces goat cheese, softened
- 1 tablespoon chopped fresh parsley
For the Dumplings:
- 1 package wonton wrappers (about 40)
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1/2 teaspoon Aleppo pepper or smoked paprika
For Serving:
- 1 cup plain Greek yogurt
- Salt to taste
- Fresh dill or mint for garnish (optional)
Instructions
- Preheat the oven to 400°F. Toss the cubed red kuri squash with olive oil, salt, pepper, nutmeg, and cumin. Roast for 25–30 minutes until tender.
- Cool slightly, then mash or blend the squash. Combine with goat cheese and parsley.
- Fill each wonton wrapper with a teaspoon of filling. Moisten edges, fold into triangles, and seal.
- Boil salted water. Cook manti in batches for 2–3 minutes until they float.
- Melt butter in a skillet, add garlic and Aleppo pepper. Cook for 1–2 minutes.
- Whisk yogurt with salt. Serve manti with yogurt sauce and spiced butter. Garnish with dill or mint.
Notes
- You can prepare and freeze the manti ahead. Boil from frozen, adding 1–2 minutes.
- Substitute ricotta for a milder flavor instead of goat cheese.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Boiling, Roasting
- Cuisine: Turkish-Inspired
Nutrition
- Serving Size: 1 cup manti with sauce
- Calories: 390
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg
