As the leaves turn crisp and fall settles in, I find myself craving the warm, inviting flavors of the season. Enter my Butternut Squash & Sage Arancini—golden, crispy morsels that capture autumn’s essence and make for an irresistible comfort food option. These delightful rice balls combine creamy, roasted butternut squash and fragrant sage, turning traditional Italian arancini into a cozy, home-cooked meal. Not only are they perfect for chilly evenings and festive gatherings, but they also offer a vegetarian twist that everyone will love, with gluten-free options available for those who need them. Are you ready to impress your friends and family with this comforting dish that feels like a warm hug on a plate? Let’s dive in!
Why are Butternut Squash Arancini amazing?
Crispy exterior: Each arancini boasts a perfect golden crust, giving you that satisfying crunch in every bite.
Creamy inside: A luscious blend of roasted butternut squash and creamy risotto creates a delightful contrast with the crunchy outside.
Veggie-friendly: This recipe offers a delicious vegetarian option, ensuring that it appeals to a wide range of dietary preferences.
Versatile variations: From a gooey cheese surprise to a spicy kick or Mediterranean twist, these arancini can be adapted to suit any occasion or taste.
Make-ahead magic: You can easily shape and refrigerate or freeze these delightful balls, saving you time during busy weeknights or party prep.
Ready to elevate your cooking game? Try these Butternut Squash & Sage Arancini for a cozy and crowd-pleasing dish that everyone will adore!
Butternut Squash & Sage Arancini Ingredients
For the Base
- Cooked Risotto (2 cups) – Provides the base structure and creaminess; ensure it’s cooled completely before use to avoid sogginess.
- Roasted Butternut Squash (1 cup) – Adds natural sweetness and flavor; freshly roasted is preferred for optimal taste.
- Grated Parmesan Cheese (½ cup) – Contributes richness and depth; can substitute with nutritional yeast for a vegan option.
- Fresh Sage (1 tbsp, minced) – Provides aromatic flavor that complements the squash; fresh is best for enhanced taste.
For Coating and Binding
- All-Purpose Flour (1 cup) – Used for coating to achieve a crispy exterior; gluten-free flour can be substituted if necessary.
- Eggs (2, beaten) – Acts as a binding agent; flax eggs can be used for a vegan version.
- Breadcrumbs (1 cup) – Adds crunch; panko is recommended for extra crispiness, and gluten-free panko can substitute regular breadcrumbs.
For Frying
- Oil for Frying (as needed) – Necessary for deep frying; avocado, canola, or peanut oil are all suitable choices.
- Marinara or Sage-Infused Brown Butter (for serving) – Enhances the flavor when serving; try warm marinara as a delicious dip.
Now you’re all set with the ingredients to create your delightful Butternut Squash & Sage Arancini! Enjoy the process and the mouthwatering results.
Step‑by‑Step Instructions for Butternut Squash & Sage Arancini
Step 1: Mix & Roll
Start by combining 2 cups of cooled cooked risotto, 1 cup of roasted butternut squash, ½ cup of grated Parmesan, and 1 tablespoon of minced fresh sage in a large mixing bowl. Use your hands to mix until it resembles a dough-like consistency. If the mixture feels sticky, chill it in the refrigerator for about 15 minutes. Once ready, roll the mixture into 12 golf ball-sized spheres and set aside.
Step 2: Coat
Prepare a coating station with three bowls: one filled with 1 cup of all-purpose flour, another with 2 beaten eggs, and the last with 1 cup of breadcrumbs. Take each arancini ball, roll it in the flour to coat, then dunk it in the beaten egg before finally rolling it in the breadcrumbs. This layering will ensure a beautiful, crispy exterior on your Butternut Squash & Sage Arancini.
Step 3: Fry
In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat until it reaches 350°F (175°C). Carefully add 4-5 arancini balls to the hot oil, ensuring not to overcrowd the pot. Fry each batch for about 3-4 minutes, or until they turn a lovely golden brown. Use a slotted spoon to transfer the finished arancini to a plate lined with paper towels to drain any excess oil.
Step 4: Serve
Once all the arancini are fried and drained, place them on a serving platter. You can accompany the Butternut Squash & Sage Arancini with a warm marinara sauce for dipping or drizzle them with sage-infused brown butter for an extra touch of flavor. Enjoy the delightful crunch and creamy inside as a perfect snack or an impressive dish at your next gathering!
What to Serve with Butternut Squash & Sage Arancini
These comforting arancini can be transformed into a full meal with just the right accompaniments to elevate your dining experience.
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Creamy Garlic Mashed Potatoes: Their velvety texture pairs beautifully with the crispy arancini, creating a harmony of flavors that’s simply irresistible.
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Fresh Arugula Salad: Dressed with zesty lemon vinaigrette, this salad adds a refreshing contrast that brightens the dish while complementing the earthy squash flavors.
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Sage-Infused Brown Butter: Drizzling this over your arancini amplifies the sage notes, enhancing the overall aroma and richness of the dish in each bite.
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Roasted Seasonal Vegetables: A mix of caramelized carrots, Brussels sprouts, and sweet potatoes brings warmth and a medley of textures that perfectly balance the crunch of the arancini.
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Homemade Marinara Sauce: Perfect as a dipping sauce, its rich, tangy flavors mingle wonderfully with the creamy interior of the arancini, making every bite more delightful.
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Chilled White Wine: A crisp Sauvignon Blanc can provide a refreshing palate cleanser that pairs beautifully with the savory richness of the arancini.
Embrace the autumnal spirit with these delightful pairings that will turn your Butternut Squash & Sage Arancini into a memorable meal for family and friends!
Butternut Squash & Sage Arancini Variations
Feel free to get creative and tailor these arancini to match your taste preferences or dietary needs with these delightful twists!
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Gooey Center Surprise: Include a cube of mozzarella or goat cheese in each ball before breading for a melty surprise. This unexpected addition will elevate your arancini from tasty to irresistible.
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Spicy Kick: Mix in red pepper flakes for added heat or use jalapeño-infused breadcrumbs. If you adore a fiery touch, this spicy variation will certainly tantalize your taste buds.
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Breakfast Version: Incorporate cooked crumbled sausage and swap sage for thyme, serving them with a drizzle of maple syrup. Perfect for brunch, these arancini will have everyone begging for seconds.
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Mediterranean Twist: Add chopped sun-dried tomatoes and replace Parmesan with feta cheese. Serve alongside tzatziki for dipping—this fresh infusion brings a burst of flavor that dances on the palate.
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Herb variations: Experiment with other herbs like rosemary or thyme in place of sage for a unique aromatic flavor profile. These alternatives will allow you to customize your arancini to match seasonal herbs available.
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Nutty Crunch: Add crushed nuts such as walnuts or pecans to your breadcrumb mix for an extra layer of texture and flavor. This delightful twist introduces a satisfying crunch that complements the soft interior beautifully.
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Baked Delight: Instead of frying, try baking your arancini by coating them lightly with olive oil and baking at 425°F for 20-25 minutes. This option not only lowers the fat content but also still delivers deliciously crispy results.
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Make it Vegan: Swap eggs for flax eggs and use nutritional yeast instead of Parmesan. Now your Butternut Squash & Sage Arancini can be enjoyed by everyone, ensuring that nobody misses out on this comforting treat.
These variations not only ensure your arancini never get boring but also allow you to impress your family and friends with each delightful version! Remember, cooking should be fun and experimental, so let your creativity flow!
Expert Tips for Butternut Squash & Sage Arancini
- Cool the Risotto: Ensure your risotto is completely cooled to prevent the arancini from falling apart during frying.
- Oil Temperature Check: Test the oil readiness by dropping a breadcrumb into it; it should sizzle immediately, indicating it’s at the right temperature.
- Fry in Batches: Avoid overcrowding the frying pan. Fry 4-5 arancini at a time to achieve even cooking and a perfectly crispy exterior.
- Baking Alternative: If you prefer a healthier option, bake the arancini at 425°F for 20-25 minutes, flipping halfway through, for a delightful, crispy result.
- Versatile Variations: Don’t hesitate to experiment by adding ingredients like mozzarella for a gooey surprise or jalapeño for a spicy kick in your Butternut Squash & Sage Arancini.
How to Store and Freeze Butternut Squash & Sage Arancini
Room Temperature: Arancini can be left out for up to 2 hours after frying but should be consumed immediately for the best texture.
Fridge: Store cooked Butternut Squash & Sage Arancini in an airtight container for up to 3 days. Reheat in the oven to restore their crispiness.
Freezer: For longer storage, freeze uncooked arancini by placing them on a baking sheet until firm, then transfer to an airtight container for up to 3 months. Cook directly from frozen, adding an extra 2 minutes to frying time.
Reheating: When reheating, aim for the oven instead of the microwave for the best results; bake at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.
Make Ahead Options
These Butternut Squash & Sage Arancini are perfect for busy home cooks looking to save time without sacrificing flavor! You can shape the arancini up to 24 hours in advance and refrigerate them to maintain their quality. Simply follow the rolling and coating steps, placing them on a parchment-lined tray before covering tightly with plastic wrap. For longer storage, freeze the uncooked arancini for up to 3 months; when ready to enjoy, fry them directly from frozen, adding an extra 2 minutes to the cooking time. This way, you can have delicious homemade arancini with minimal effort, making weeknight meals feel effortless while still bringing a touch of warmth to the table!
Butternut Squash & Sage Arancini Recipe FAQs
What type of butternut squash is best for this recipe?
Absolutely, fresh, and ripe butternut squash is ideal! Look for squash that feels heavy for its size and has smooth, unblemished skin, free from soft spots or dark blemishes. A perfectly ripe squash will provide a naturally sweet and earthy flavor that enhances the arancini.
How should I store leftovers of the Butternut Squash & Sage Arancini?
After serving, you can store leftover arancini in an airtight container in the fridge for up to 3 days. To reheat and maintain that satisfying crunch, place them in the oven at 350°F (175°C) for about 10-15 minutes. This method helps restore their crispy exterior, making them just as delightful as the first serving!
Can I freeze uncooked Butternut Squash & Sage Arancini?
Yes, you can! To freeze, first place the shaped, uncooked arancini on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours. Once firm, transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. When you’re ready to cook, fry them directly from frozen by adding about 2 extra minutes to the cooking time.
What can I do if my arancini fall apart while frying?
Very often, the culprit is wet risotto. To ensure they hold together, always cool your risotto completely before mixing with the squash. If they’re still falling apart, try refrigerating your formed balls for about 15 minutes prior to frying. This helps to firm them up, ensuring they maintain their shape during cooking.
Are there any allergy considerations with this recipe?
Certainly! This recipe contains gluten (from the flour and breadcrumbs) and dairy (from the Parmesan cheese). If you have gluten sensitivity, opt for gluten-free flour and panko. For a dairy-free version, nutritional yeast can be used as a substitute for Parmesan. Always check labels if you’re serving individuals with specific allergies.
What is the best way to serve Butternut Squash & Sage Arancini?
I recommend serving these mouthwatering arancini with a side of warm marinara sauce or drizzled with sage-infused brown butter. You can also toss together a fresh arugula salad dressed in lemon vinaigrette to add brightness to your meal. This way, your guests can enjoy both flavors and textures, making it a truly inviting experience!
Crispy Butternut Squash & Sage Arancini You’ll Love
Ingredients
Equipment
Method
- Start by combining 2 cups of cooled cooked risotto, 1 cup of roasted butternut squash, ½ cup of grated Parmesan, and 1 tablespoon of minced fresh sage in a large mixing bowl. Use your hands to mix until it resembles a dough-like consistency. If the mixture feels sticky, chill it in the refrigerator for about 15 minutes. Once ready, roll the mixture into 12 golf ball-sized spheres and set aside.
- Prepare a coating station with three bowls: one filled with 1 cup of all-purpose flour, another with 2 beaten eggs, and the last with 1 cup of breadcrumbs. Take each arancini ball, roll it in the flour to coat, then dunk it in the beaten egg before finally rolling it in the breadcrumbs.
- In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat until it reaches 350°F (175°C). Carefully add 4-5 arancini balls to the hot oil, ensuring not to overcrowd the pot. Fry each batch for about 3-4 minutes, or until they turn a lovely golden brown.
- Once all the arancini are fried and drained, place them on a serving platter and serve with warm marinara sauce or drizzle with sage-infused brown butter.
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