Name: Butternut Squash & Sage Arancini: A Cozy Fall Delight
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Ingredients: 2 cups Cooked Risotto (Needs to be completely cooled for best results); 1 cup Roasted Butternut Squash (Mashed; can swap with roasted pumpkin); 1 tbsp Fresh Sage (Minced; can substitute with thyme); ½ cup Grated Parmesan Cheese (For a vegan option, use nutritional yeast); 1 cup All-Purpose Flour (Opt for gluten-free flour as a suitable substitute); 2 count Eggs (Beaten; flax eggs as vegan option); 1 cup Breadcrumbs (Panko recommended; use gluten-free breadcrumbs as substitute); Oil for Frying (Avocado or canola, heated to 350°F); Marinara or Brown Butter with Sage (For dipping)

As the brisk autumn air settles in, I find myself dreaming of cozy, hearty meals that warm the soul. That’s when I discovered the magic of Butternut Squash & Sage Arancini—golden rice balls that are as comforting as they are delicious. These little wonders hide a creamy, savory filling of roasted butternut squash and aromatic sage, making them an irresistible addition to any dinner table. What I love most is how this recipe balances gourmet appeal with simplicity; you can easily whip up a batch for a gathering or a cozy night in. Plus, they offer fantastic vegetarian and vegan options, so everyone can indulge! Curious how these delightful bites can transform your autumn dinner plans? Let’s dive in!

Why try Butternut Squash Arancini?

Irresistible Comfort: These arancini deliver a heartwarming experience in every bite, combining the sweetness of roasted squash with aromatic sage.
Versatile Recipe: Perfect as an appetizer or main dish, they can be served with marinara or even drizzled with brown butter.
Simplicity Defined: You won’t need a culinary degree to impress with these treats; they’re easy to make and require minimal ingredients.
Diet-Friendly Options: With gluten-free and vegan variations available, everyone can enjoy these delicious bites without compromise.
Crowd-Pleasing Appeal: Whether it’s at a festive gathering or a cozy dinner, these arancini are sure to be the highlight—much like our tasty Night Rigatoni Sausage!

Butternut Squash & Sage Arancini Ingredients

For the Risotto Base
• Cooked Risotto (2 cups) – This creates the structure of the arancini and needs to be completely cooled for best results.
• Roasted Butternut Squash (1 cup, mashed) – Adds a naturally sweet and creamy texture; feel free to swap it with roasted pumpkin if desired.
• Fresh Sage (1 tbsp, minced) – Provides a lovely earthy aroma that elevates the squash; thyme can substitute if sage isn’t available.

For the Coating
• Grated Parmesan Cheese (½ cup) – Enriches the flavor of the arancini; for a vegan option, consider using nutritional yeast.
• All-Purpose Flour (1 cup) – Essential for coating the arancini before frying; opt for gluten-free flour as a suitable substitute.
• Eggs (2, beaten)/Flax Eggs (vegan option) – Helps bind the ingredients together; ensure a thorough coat to prevent breakage during frying.
• Breadcrumbs (1 cup, panko recommended) – Offers a delightful crunchy exterior; for gluten-free, use gluten-free breadcrumbs or ground nuts.

For Frying & Serving
• Oil for Frying – An oil like avocado or canola is ideal; make sure it reaches 350°F for frying.
• Marinara or Brown Butter with Sage – Perfect for dipping the arancini, adding a burst of flavor to each bite.

Dive into the comfort of Butternut Squash & Sage Arancini—your taste buds will thank you!

Step‑by‑Step Instructions for Butternut Squash & Sage Arancini

Step 1: Mix & Roll
In a large mixing bowl, combine 2 cups of cooled risotto with 1 cup of mashed roasted butternut squash, ½ cup of grated Parmesan cheese, and 1 tablespoon of minced fresh sage. Stir until the mixture resembles a dough, ensuring all ingredients are evenly incorporated. If it feels too sticky, chill the mixture for about 20 minutes in the refrigerator. Once ready, roll into 12 golf-ball-sized balls, each about the size of a small orange.

Step 2: Coat
Prepare three shallow bowls: one filled with 1 cup of all-purpose flour, another with 2 beaten eggs (or flax eggs for a vegan option), and the last filled with 1 cup of breadcrumbs, preferably panko. Carefully coat each arancini ball first in flour, then dip it in the egg, allowing any excess to drip off, and finally roll it in breadcrumbs until fully coated. This three-step coating ensures a perfectly crispy exterior when frying.

Step 3: Fry
In a deep fryer or heavy saucepan, heat oil to 350°F (175°C). Once the oil is ready, gently lower in 4-5 arancini balls at a time, being careful not to crowd the pot. Fry them for about 3-4 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to remove the fried arancini and place them on paper towels to drain any excess oil, ensuring they stay delightful and crisp.

Step 4: Serve
Arrange the perfectly golden Butternut Squash & Sage Arancini on a serving platter. They pair wonderfully when served with a side of marinara sauce for dipping or drizzled with brown butter infused with sage for an extra touch of warmth and flavor. Enjoy these comforting bites warm, making them a perfect addition to any cozy autumn meal or festive gathering.

How to Store and Freeze Butternut Squash & Sage Arancini

Room Temperature: Store any leftover arancini in an airtight container at room temperature for up to 2 hours. After that, refrigerate to maintain freshness.

Fridge: Keep the cooked arancini in the fridge for up to 3 days. Ensure they are stored in a tightly sealed container to prevent moisture loss and flavor fading.

Freezer: For longer storage, freeze un-fried arancini on a baking sheet until firm, then transfer to a freezer bag. They will keep for up to 3 months; fry directly from frozen for extra convenience.

Reheating: To reheat, avoid the microwave for optimal texture. Instead, use an oven at 350°F for 10-15 minutes, or an air fryer for a quick, crispy result.

Butternut Squash & Sage Arancini Variations

Feel free to get creative with these arancini and tailor them to your family’s tastes or dietary needs!

Gooey Center Surprise: Add a cube of mozzarella or goat cheese into each ball before coating for a melty surprise inside. The oozy cheese contrasts beautifully with the crisp exterior.
Spicy Kick: Integrate red pepper flakes into the risotto mixture for added heat. This zesty boost will tickle your taste buds and make for an exciting twist on the classic.
Nutty & Nice: Substitute breadcrumbs with crushed pecans and use flax eggs for a gluten-free/vegan option. The nutty coating adds a lovely crunch and a depth of flavor that’s delightful.
Breakfast Arancini: Mix in cooked sausage; serve with maple syrup for a fun breakfast twist. These savory-sweet bites make mornings feel special—perfect for a family brunch.
Mediterranean Mood: Incorporate chopped sun-dried tomatoes and swap Parmesan for feta to diversify flavors. The combination brings a burst of sunshine to each bite, reminiscent of a culinary vacation.
Herb Infusion: Experiment with different herbs like rosemary or thyme in place of sage for a unique aromatic profile. Each herb brings its charm, and you can create a fresh new flavor experience.
Cheesy Greens: Stir in some fresh spinach or kale into the risotto mix before rolling for an added nutrition boost. This not only enhances the flavors but also makes them visually appealing, too!

These variations will elevate your Butternut Squash & Sage Arancini experience, much like our enticing Night Rigatoni Sausage dish! Don’t hesitate to mix and match as you go!

Expert Tips for Perfect Arancini

Cool Risotto First: Allow your cooked risotto to cool completely; this prevents the arancini from falling apart while frying.
Chill the Mixture: If the blend feels sticky, refrigerate it for 20 minutes before rolling into balls to ensure a neat shape.
Test Oil Temperature: Use a thermometer to check that your oil reaches 350°F for even frying. If it’s too cool, the arancini will absorb more oil.
Don’t Overcrowd: Fry in small batches; overcrowding the pan can lower the oil temperature, resulting in soggy arancini.
Fry Time Matters: Aim for about 3-4 minutes per batch, carefully watching for that golden brown color to signify doneness.
Serving Suggestions: Serve your Butternut Squash & Sage Arancini hot with marinara or brown butter; it enhances the comforting flavors beautifully!

What to Serve with Butternut Squash & Sage Arancini

As the cozy aroma of Butternut Squash & Sage Arancini fills your kitchen, consider how to create a heartwarming spread that’s simply irresistible.

Crisp Arugula Salad: The peppery greens tossed in a zesty lemon vinaigrette provide a refreshing contrast that brightens each bite.
Creamy Tomato Soup: A classic pairing, the warm soup enhances the flavors of the arancini, making for a comforting and delightful meal.
Garlic Bread: Crunchy, buttery slices are perfect for dipping into marinara while complementing the savory bites of arancini.
Roasted Seasonal Vegetables: Think carrots, Brussels sprouts, and sweet potatoes; their natural sweetness pairs beautifully with the squash filling.
Sage-Infused Brown Butter Pasta: This silky pasta dish incorporates similar flavors, making an elegant backdrop for your arancini.
Chardonnay or Light Red Wine: A chilled glass elevates this autumn dish, enhancing the earthy tones of sage and squash.
Apple Crisp: For dessert, a warm apple crisp brings a sweet finish to the meal, resonating with the comforting theme of autumn.
Herbed Quinoa: A nutty, fluffy side that provides textural contrast and a nutritious balance to your plate.

Make Ahead Options

These Butternut Squash & Sage Arancini are perfect for meal prep! You can prepare and coat them up to 24 hours in advance; simply refrigerate them to maintain freshness. Alternatively, you can freeze un-fried arancini for up to 3 months. To freeze, arrange the uncooked balls on a baking sheet, freeze until solid, then transfer to an airtight container. When you’re ready to enjoy these cozy bites, fry them directly from frozen, adding a few extra minutes to the cooking time for perfectly crisp results. By prepping ahead, you’ll save valuable time on busy weeknights while still delivering restaurant-quality flavors at home!

Butternut Squash & Sage Arancini Recipe FAQs

How do I choose ripe butternut squash?
Absolutely! When selecting butternut squash, look for ones that are firm with a dull, beige skin. They should feel heavy for their size and have a small, dry stem. Avoid squashes that have dark spots or soft patches.

How should I store leftover butternut squash arancini?
Very simply! Store leftover arancini in an airtight container in the refrigerator for up to 3 days. Be sure they cool completely before sealing to prevent condensation, which can make them soggy.

Can I freeze butternut squash arancini?
Yes, you can! To freeze un-fried arancini, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. They can be stored for up to 3 months. When you’re ready to enjoy them, fry directly from frozen, adding a couple of minutes to the cooking time.

What can I do if my arancini fall apart while frying?
If your arancini are disintegrating in the oil, it might be due to two common issues: the risotto wasn’t fully cooled, or they were not coated properly. To troubleshoot, ensure your risotto is completely chilled before forming the balls. You might also want to roll them again in breadcrumbs after coating to create a sturdier shell before frying.

Are there any dietary considerations for butternut squash arancini?
Great question! For those with gluten sensitivities, interchangeable ingredients like gluten-free flour and breadcrumbs can be used. Additionally, you can make these arancini vegan by substituting the eggs with flax eggs and omitting the cheese or replacing it with nutritional yeast. Always double-check for any specific allergies when preparing a meal for guests!

How do I get the best frying results for my arancini?
To ensure a golden, crispy exterior, make sure your oil is at 350°F before adding arancini. Fry them in small batches to maintain oil temperature and avoid overcrowding, which can lead to sogginess. Use a thermometer for accurate results, and keep an eye on them during frying—they should be perfectly golden in just 3-4 minutes!