As the leaves turn golden and a crispness fills the air, there’s nothing quite like the aroma of Butternut Squash & Sage Arancini wafting from the kitchen. These delightful Italian rice balls strike the perfect balance between creamy and crispy, transporting me straight to cozy autumn evenings spent with loved ones. Bringing the sweetness of roasted butternut squash together with earthy sage, each bite is a comforting delight that’s perfect for family gatherings or as a hearty snack anytime. Plus, this recipe is vegetarian-friendly and easily adaptable for gluten-free diets, making it a crowd-pleaser for everyone at the table. Are you ready to dive into a deliciously warm experience this fall? Let’s get cooking!
Why Are Arancini So Irresistible?
Crispy exterior: These Butternut Squash & Sage Arancini boast a perfectly golden and crunchy shell that gives way to a velvety filling.
Comfort food delight: Infused with the warm flavors of roasted squash and sage, they ooze cozy vibes, making them ideal for chilly autumn evenings.
Versatile variations: Customize these arancini with unique filling options like gooey mozzarella or spicy jalapeños to suit any palate.
Quick and easy: Made effortlessly from leftover risotto, they'll save you time and still impress your guests.
Crowd-pleaser: Perfect as appetizers for gatherings, family dinners, or even just a tasty snack that everyone will love.
Whether you choose to serve them with marinara or a drizzle of brown butter, your loved ones are sure to come back for seconds!
Butternut Squash & Sage Arancini Ingredients
- For the Risotto Base
- Cooked Risotto – A creamy foundation; use Arborio or Carnaroli rice, ensuring it's cooled for optimal texture.
- Roasted Butternut Squash – Adds natural sweetness and creaminess; feel free to substitute with other winter squash varieties if needed.
- Grated Parmesan Cheese – Enhances umami flavor and binds the mixture; swap with nutritional yeast for a vegan version.
- Fresh Sage – Provides aromatic notes that boost the filling’s richness; dried sage can work but use fresh for best results.
- For Coating
- All-Purpose Flour – A light coating to help the batter adhere; gluten-free flour is an excellent alternative.
- Eggs – Binds the breadcrumbs and forms a crispy shell; can replace with flax eggs for a vegan option.
- Breadcrumbs – Creates that satisfying crunch on the outside; panko breadcrumbs give extra crispiness, while nuts can be used for gluten-free options.
- For Frying & Serving
- Oil for Frying – Essential for achieving a golden-brown crisp; avocado, canola, or peanut oil all work well.
- Marinara or Brown Butter with Sage – Complements the arancini as a dipping sauce; both homemade and store-bought options are delightful.
Indulge in these Butternut Squash & Sage Arancini that weave together fall flavors and comforting textures into a dish that warms the heart!
Step‑by‑Step Instructions for Butternut Squash & Sage Arancini
Step 1: Prepare the Filling
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 ¼ cup of minced fresh sage. Mix thoroughly until the ingredients come together in a dough-like consistency. If the mixture feels sticky, chill it in the refrigerator for about 15 minutes to make rolling easier.
Step 2: Shape the Arancini
Once the mixture is chilled, use your hands to roll the risotto mixture into 12 golf-ball-sized balls. Ensure that they are compact to hold their shape during frying. Place the formed balls on a baking sheet as you work to keep them organized.
Step 3: Set Up the Coating Stations
Prepare three shallow bowls for coating the arancini. In the first bowl, add all-purpose flour; in the second, whisk together 2 eggs. Fill the third bowl with panko breadcrumbs. This setup will allow for efficient coating of each arancini before frying.
Step 4: Coat the Arancini
Dredge each arancini ball first in the flour, ensuring an even coating. Then, dip it in the beaten eggs, allowing any excess to drip off. Finally, roll the ball in the panko breadcrumbs, covering it completely. This step is crucial for achieving a perfectly crispy texture when fried.
Step 5: Heat the Oil
In a deep pot, heat oil over medium-high heat until it reaches 350°F (175°C). Use a frying thermometer for accuracy. Depending on the size of your pot, this may take about 5-10 minutes. Ensure there's enough oil to submerge the arancini for even cooking and browning.
Step 6: Fry the Arancini
Carefully add 4-5 coated arancini balls to the hot oil. Fry them for about 3-4 minutes, turning occasionally, until they are deeply golden brown and crispy on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain any excess oil.
Step 7: Serve
Arrange the golden Butternut Squash & Sage Arancini on a platter while they are still hot. Serve them with a side of marinara sauce or a drizzle of brown butter infused with sage for a decadent touch. These delightful bites are ready to be enjoyed by family and friends!
Storage Tips for Butternut Squash & Sage Arancini
Room Temperature: Keep freshly fried arancini at room temperature for up to 2 hours. Serve them warm for the best texture and flavor!
Fridge: Store leftover arancini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for a crispy finish.
Freezer: For long-term storage, freeze un-fried butternut squash & sage arancini on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Reheating: From frozen, fry directly without thawing, adding a few extra minutes to your frying time. Alternatively, bake in a preheated oven at 400°F (204°C) for a healthier option!
Expert Tips for Butternut Squash & Sage Arancini
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Cool Your Risotto: Make sure the cooked risotto is completely cooled before mixing. This prevents the arancini from falling apart during frying.
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Chill If Sticky: If your mixture feels too sticky to roll into balls, place it in the fridge for 15 minutes. This extra chill helps solidify the mixture.
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Coating Consistency: Ensure each arancini is evenly coated in flour, egg, and breadcrumbs. A thorough coating ensures a crispy finish when fried.
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Frying Temp Matters: Keep the oil temperature at 350°F (175°C). Too hot can burn the outside before the inside is cooked, and too low can make them greasy.
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Make Ahead: Prepare the un-fried arancini ahead of time and freeze them. Fry directly from frozen, just add a few extra minutes to the cooking time for these Butternut Squash & Sage Arancini.
What to Serve with Butternut Squash & Sage Arancini?
As you prepare to delight your family with these golden, crispy arancini, consider rounding out the meal with complementary dishes that enhance their rich flavors and comforting textures.
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Crispy Arugula Salad: The peppery crunch of fresh arugula dressed with a zesty lemon vinaigrette brightens up your plate, balancing the richness of the arancini.
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Marinara Sauce: A classic choice, the tangy sweetness of marinara provides a perfect dip for the arancini, complementing the savory squash and cheese.
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Roasted Vegetables: Root vegetables like carrots and parsnips roasted to caramelized perfection add a sweet, earthy contrast to your buttery rice balls.
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Creamy Polenta: This velvety accompaniment not only absorbs delicious flavors but adds a warming, comforting element that echoes the vibe of the arancini.
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Garlic Bread: A crunchy, garlicky bite offers a satisfying contrast to the creamy center of the arancini, making for a delightful, hearty meal.
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Glass of Unoaked Chardonnay: The light acidity of an unoaked Chardonnay harmonizes beautifully with the dish’s earthy flavors, enhancing your overall dining experience.
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Dark Chocolate Mousse: For dessert, a rich and creamy dark chocolate mousse pairs beautifully, contrasting the savory nature of the arancini with a touch of indulgence.
Each of these pairings brings a unique element to the table, creating a cozy and inviting dining experience for you and your loved ones.
Butternut Squash & Sage Arancini Variations
Feel free to get creative and personalize your Butternut Squash & Sage Arancini for a unique culinary experience!
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Gooey Center Surprise: Add a cube of mozzarella or goat cheese into each ball before coating. This ooey-gooey addition makes for a delightful main attraction with each bite.
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Spicy Kick: Incorporate red pepper flakes into the risotto mixture or utilize jalapeño-infused breadcrumbs. For those who crave heat, this variation will warm you right up!
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Nutty & Nice (GF/V): Use crushed pecans or almonds instead of breadcrumbs, and flax eggs as a substitute for traditional eggs. This twist adds a lovely nutty flavor while keeping it gluten-free and vegan-friendly.
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Breakfast Arancini: Mix in crumbled sausage and use thyme in place of sage; serve with a drizzle of maple syrup. It’s breakfast wrapped in that nostalgia of crispy perfection!
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Mediterranean Mood: Stir chopped sun-dried tomatoes and substitute Parmesan for feta; serve with a tangy tzatziki. This refreshing take transports your taste buds on a trip to the sunny Mediterranean.
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Herbed Delight: Swap out sage for fresh rosemary or thyme. The aromatic profile shifts, creating a whole new world of flavor in these delightful bites.
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Cheesy Broccoli Blend: Add finely chopped steamed broccoli and a bit more cheese into the filling for an extra veggie boost. This vibrant addition not only enhances the flavor but also adds a pop of color!
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Sweet & Savory: Fold in a touch of maple syrup or honey into the filling for a sweet contrast to the savory elements. This unexpected twist can delight anyone looking for a comforting yet surprising dish.
Feel free to explore these variations, and don’t forget to serve your arancini with a perfectly paired sauce, like a homemade marinara or a drizzle of brown butter, for an elevated dining experience!
Make Ahead Options
These Butternut Squash & Sage Arancini are fantastic for those busy weeknights! You can prepare the risotto filling and roll the arancini balls up to 24 hours in advance, storing them in the refrigerator on a parchment-lined baking sheet. For longer storage, freeze un-fried arancini for up to 3 months; simply fry them directly from frozen, adjusting cooking time as needed. To maintain their delightful crispiness, be sure to allow any frozen balls to thaw slightly before frying. When you're ready to enjoy, just heat your oil and fry until golden and crispy, ensuring a comforting, homemade treat with minimal effort!
Butternut Squash & Sage Arancini Recipe FAQs
What type of butternut squash should I use?
Absolutely! For the best flavor and texture, go for a medium-sized butternut squash that feels heavy for its size, with smooth skin and no dark spots. Ensure you select a squash with a firm skin, and avoid any with soft areas or blemishes. If you can’t find butternut squash, feel free to substitute it with acorn squash or pumpkin for a similar sweetness!
How should I store leftover Butternut Squash & Sage Arancini?
Very good question! Store the leftover arancini in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in your oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. Alternatively, you can use an air fryer for the same duration if you want that delightful crunch!
Can I freeze Butternut Squash & Sage Arancini?
Absolutely! If you want to prepare ahead, freeze the un-fried arancini on a baking sheet until firm, which usually takes about an hour. Once solid, transfer them to a freezer bag or container and keep them frozen for up to 3 months. When you’re ready to cook, fry them straight from frozen, just add a couple of extra minutes to the frying time, ensuring they’re golden and crispy!
What should I do if my arancini are falling apart while frying?
Don’t worry, it happens to the best of us! If your arancini fall apart, double-check that your risotto is completely cooled before mixing. Additionally, make sure you’re using enough egg in the coating mixture to bind everything together — if needed, try chilling the mixture for an extra 15 minutes before rolling. Lastly, ensure your oil is hot enough; if it’s too cool, the arancini can become greasy and break apart.
Are there any dietary considerations for Butternut Squash & Sage Arancini?
Yes! This recipe is vegetarian-friendly and easily adaptable for gluten-free diets. You can swap the all-purpose flour for gluten-free alternatives and replace regular breadcrumbs with gluten-free panko. For those allergic to eggs, flax eggs are a great substitute (1 tbsp of ground flaxseed mixed with 2.5 tbsp of water equals one egg). Always double-check for any additional allergens with your chosen ingredients!
How long can I keep arancini at room temperature?
Generally, freshly fried Butternut Squash & Sage Arancini can be kept at room temperature for around 2 hours. However, I recommend serving them warm for the best flavor and texture. If they sit longer than that, it’s best to refrigerate them to maintain quality. Enjoy your tasty creations without worries!
Crispy Butternut Squash & Sage Arancini with a Cozy Twist
Ingredients
Equipment
Method
- 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 ¼ cup of minced fresh sage. Mix thoroughly until the ingredients come together in a dough-like consistency. If the mixture feels sticky, chill it in the refrigerator for about 15 minutes.
- Once the mixture is chilled, roll the risotto mixture into 12 golf-ball-sized balls. Place the formed balls on a baking sheet.
- Prepare three shallow bowls: one with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs.
- Dredge each ball in flour, then dip in eggs, and finally roll in breadcrumbs, covering completely.
- Heat oil in a deep pot over medium-high heat until it reaches 350°F (175°C), about 5-10 minutes.
- Carefully add 4-5 arancini balls to the hot oil and fry for about 3-4 minutes until golden brown.
- Arrange the arancini on a platter and serve with marinara sauce or brown butter infused with sage.
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