Description
This Red Kuri Squash and Goat’s Cheese Manti recipe is a delightful fusion of roasted squash and creamy goat cheese wrapped in tender homemade dough. Roasted to caramelized perfection, the squash combines with savory goat cheese inside delicate manti dumplings that are first boiled and then sautéed to a golden crisp. Garnished with fresh herbs, this dish offers a perfect balance of sweet, savory, and tangy flavors with a wonderfully satisfying texture, ideal as a unique appetizer or main course.
Ingredients
Scale
Squash Filling
- 1 medium red kuri squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 200g goat’s cheese, crumbled
Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
- Pinch of salt
Cooking and Garnish
- 1 tablespoon butter (for frying)
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced red kuri squash with olive oil, salt, pepper, and ground cumin to evenly coat.
- Roast: Arrange the squash on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until the squash is tender and caramelized. Allow it to cool slightly before using.
- Make Dough: In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Make a well in the center, then add the egg and water. Stir and knead the mixture for 5-7 minutes until smooth and elastic. Add more water if necessary to achieve the right consistency.
- Roll Dough: Divide the dough into four equal portions. On a lightly floured surface, roll each portion out to about 1/8 inch thickness.
- Cut Circles: Use a 3-inch round cutter or a glass to cut out dough rounds from the rolled dough.
- Prepare Filling: In a bowl, mix the cooled roasted squash with crumbled goat’s cheese. Taste and adjust seasoning as desired.
- Fill Manti: Place about a teaspoon of the squash and goat cheese mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges tightly to seal.
- Cook Manti: Bring a large pot of water to a boil. Cook the manti in batches in the boiling water for 5-7 minutes, or until they float to the surface.
- Sauté: In a skillet, melt the butter over medium heat. Add the cooked manti and sauté for 2-3 minutes per side until they turn golden brown and crispy.
- Garnish and Serve: Transfer the sautéed manti to a serving plate. Garnish with freshly chopped herbs such as parsley or chives, and serve warm for the best flavor and texture.
Notes
- Ensure the dough is kneaded well to get a smooth, elastic texture for easier rolling and shaping.
- If the dough is too sticky, dust your work surface and rolling pin with flour.
- Roast the squash until caramelized to enhance its natural sweetness and deepen the flavor.
- You can substitute goat cheese with feta for a slightly different tangy flavor.
- For vegan variation, consider using dairy-free cheese and egg substitute for the dough.
