Meet your new favorite fall comfort dish: Red Kuri Squash and Goat’s Cheese Manti. Imagine make-at-home dumplings bursting with the sweetness of roasted kuri squash, creamy goat’s cheese, a hint of earthy cumin, and just enough spice to brighten each bite. These dumplings are boiled until tender, then pan-fried for irresistible crispy edges. Whether you’re hosting a cozy autumn dinner party or simply craving something special, this recipe brings both elegance and heartwarming flavor to your table.

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

Ingredients You’ll Need

The beauty of Red Kuri Squash and Goat’s Cheese Manti lies in its beautifully simple ingredients. Each one plays a starring role, combining to create delicate dumplings that are creamy, subtly sweet, and just the right amount of savory.

Red kuri squash: This vibrant, nutty squash gives the filling its gorgeous color and sweet, earthy taste.
Goat’s cheese: For luscious creaminess and a tangy balance to the squash.
Olive oil: Roasts the squash to tender, golden perfection; don’t skimp here.
Salt: Essential to wake up both the dough and the filling flavors.
Black pepper: Adds gentle warmth and depth.
Ground cumin: Earthy spice that complements the natural sweetness of the squash.
All-purpose flour: The backbone of your manti dough, giving them their satisfying bite.
Egg: Brings elasticity and richness to your dumpling dough.
Water: Hydrates and binds the dough—add slowly until smooth and workable.
Butter: For golden, crispy bottoms after boiling; pure manti magic.
Fresh herbs (parsley or chives): A bright, herby finish that lifts every bite.

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

Step 1: Roast the Squash

Kick things off by preheating your oven to 400°F (200°C). Toss your cubed red kuri squash with olive oil, salt, pepper, and ground cumin until each piece is wonderfully coated. Spread everything onto a baking sheet in a single layer. Roast for 25 to 30 minutes, or until the squash is fork-tender and deliciously caramelized. Let it cool slightly—this makes it easier to mash later and helps the filling hold together.

Step 2: Make the Dough

In a large bowl, stir together your flour and a pinch of salt. Make a small well in the center and tip in your egg and about half a cup of water. Mix with a fork, gradually pulling in flour from the edges until a shaggy dough forms. Dust your countertop and knead for about 5–7 minutes, working it until it’s smooth, elastic, and barely tacky. Cover with a kitchen towel and let it rest for a quick 10 minutes—this gives the gluten time to relax, making rolling a breeze.

Step 3: Roll Out and Cut

Divide your dough into four neat pieces. Roll each one thin—about 1/8 inch—on a lightly floured surface. Use a round cookie cutter or drinking glass to cut out as many 3-inch circles as possible. Gather and reroll the scraps so no dough goes to waste. These uniform rounds will create perfectly plump manti.

Step 4: Prepare Filling

Scoop your cooled, roasted squash into a bowl. Add crumbled goat’s cheese, and use a fork (or your hands) to mash them together until creamy but a bit textured. Give it a quick taste—this is the moment to adjust the salt or pepper. The filling should be rich, lightly tangy, and well seasoned.

Step 5: Fill and Seal

Now for the fun part! Place a teaspoonful of the squash-goat’s cheese mixture in the center of each dough circle. Fold the dough over the filling to make a half-moon, pressing the edges together. Pinch or crimp to make sure they’re well sealed, so your manti stay intact when cooked.

Step 6: Cook the Manti

Bring a large pot of salted water to a lively boil. Gently add the manti in batches—give them enough space not to stick. Cook for about 5–7 minutes, until they float to the surface and look pillowy and glossy. Use a slotted spoon to fish them out onto a plate.

Step 7: Pan-Fry

Melt a knob of butter in a large skillet over medium heat. Arrange the boiled manti in a single layer and let them sizzle for 2–3 minutes per side, until golden brown and crisp around the edges. This step is where the magic happens for that perfect, irresistible contrast between tender and crispy.

Step 8: Serve

Arrange the Red Kuri Squash and Goat’s Cheese Manti on a platter or personal plates. Scatter with plenty of fresh chopped herbs like parsley or chives, and serve immediately while they’re hot and fragrant.

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

Garnishes

A fresh sprinkle of parsley or delicate chives is classic, but don’t be afraid to get inspired—cracked black pepper, a drizzle of golden olive oil, or a dollop of tangy yogurt perfectly accentuate the creamy, savory-sweet flavors of Red Kuri Squash and Goat’s Cheese Manti.

Side Dishes

Serve these dumplings with a lush, lemony salad to cut the richness, or pair with garlicky sautéed greens for a lightly bitter counterpoint. If you crave something more indulgent, try a side of yogurt mixed with minced garlic and dill, or a brown butter sauce for added warmth and comfort.

Creative Ways to Present

Try serving Red Kuri Squash and Goat’s Cheese Manti as bite-sized appetizers on a large platter, topped with microgreens for an elegant party starter. For a family-style meal, set the manti in a shallow bowl and spoon over a herbed butter sauce, then let everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Cooked manti keep beautifully in an airtight container in the fridge for up to 3 days. Once cooled, store them separated by parchment paper so they don’t stick together. When you’re ready for another cozy helping, a quick reheat will bring them back to life.

Freezing

To freeze, arrange uncooked manti in a single layer on a baking sheet and freeze until firm. Once solid, pop them into a freezer bag for up to 2 months. You can cook straight from frozen—just add a couple of extra minutes to the boiling time and finish with a quick pan-fry.

Reheating

For best results, reheat leftover manti in a skillet with a little butter until warmed through and crisped again. You can also steam them briefly or microwave in a pinch, but nothing beats the texture of a sizzling skillet!

FAQs

Can I use a different type of squash for this recipe?

Absolutely! Butternut squash and acorn squash are both wonderful alternatives if you can’t find red kuri squash. Each brings a slightly different sweetness but blends beautifully with goat’s cheese in manti.

What’s the best way to keep the dough from drying out while assembling?

Cover any unused dough portions with a damp cloth and assemble the manti in small batches. This keeps each circle pliable and easy to seal, preventing cracks or tough edges.

Should I serve Red Kuri Squash and Goat’s Cheese Manti with a sauce?

A sauce definitely takes this dish over the top! Try a tangy garlic yogurt, a swirl of brown butter, or even a drizzle of extra olive oil—they all enhance the creamy, earthy filling.

Can these manti be made gluten free?

Yes, you can have fun experimenting with gluten free all-purpose flour blends. You may need to add a touch more water and knead a bit longer to get a smooth dough, but the result will still pair perfectly with the squash and cheese filling.

How do I prevent the manti from sticking together after boiling?

After boiling, immediately transfer the manti to a plate or tray and keep them in a single layer. Lightly toss or brush with a drop of oil if you aren’t pan-frying them right away—this keeps each dumpling separate and delicious.

Final Thoughts

There’s something magical about homemade dumplings, especially when they’re filled with the cozy flavors of autumn like Red Kuri Squash and Goat’s Cheese Manti. Whether for a celebratory dinner or a weekend kitchen project, these delicate parcels are sure to win hearts and satisfy cravings. Give them a try—you’ll be amazed at just how delightful and rewarding each bite is!

Red Kuri Squash and Goat’s Cheese Manti Recipe