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.