Crispy Golden Butternut Squash Arancini with Sage Brown Butter

Table of Contents

These creamy risotto balls are the perfect addition to your festive spread for a New Year’s celebration. With a delightful combination of roasted butternut squash and aromatic sage, they are not just delicious but also visually stunning. The golden panko crust gives them a satisfying crunch while the inside remains luxuriously creamy.

These arancini are a hit at any gathering, ensuring you’ll impress your guests with every bite. Serve them dipped in sage-brown butter, and you’ll have an irresistible dish that perfectly captures the essence of seasonal flavors.

Delicious Butternut Squash Arancini for Your NYE Celebration

These butternut squash arancini are crispy on the outside and creamy on the inside, bursting with flavor. The combination of roasted squash and sage offers a comforting taste, making them an ideal appetizer for your New Year’s festivities. Their golden, photogenic appearance can be artfully arranged in a pyramid or scattered on a platter, perfect for any celebration.

Ingredients

1 cup arborio rice
4 cups vegetable broth
1 cup roasted butternut squash, pureed
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Oil for frying
1/2 cup unsalted butter
4-5 fresh sage leaves

Instructions

Prepare the Risotto: In a saucepan, heat the vegetable broth and keep warm. In another pot, sauté the onion and garlic in olive oil until soft. Add the arborio rice and toast for 1-2 minutes. Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Cook until the rice is al dente.
Incorporate the Flavors: Once the rice is cooked, stir in the pureed butternut squash, grated Parmesan, nutmeg, salt, and pepper. Spread the mixture on a baking sheet and refrigerate until cool and firm, about 1 hour.
Form the Arancini: Once chilled, scoop out portions of the risotto mixture and shape them into balls. Dredge each ball in flour, dip in beaten eggs, and roll in panko breadcrumbs to coat.
Fry the Arancini: Heat oil in a deep pan over medium heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Make the Sage Brown Butter: In a small saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and fragrant, being careful not to burn it.
Serve: Arrange the arancini on a platter and drizzle with sage-brown butter. Enjoy while warm!

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes

Nutrition Information

Servings: 24 arancini
Calories: 120 kcal per arancini
Fat: 7g
Protein: 3g
Carbohydrates: 14g

Tips for Success

Many home cooks seek out delicious ways to elevate their culinary repertoire, and what better dish to try than crispy golden butternut squash arancini? These delightful risotto balls, rolled in golden panko crumbs and served with a rich sage-brown butter dipping sauce, will undoubtedly impress anyone who takes a bite. Not only do they offer the creamy textures and flavors of fresh butternut squash and gooey cheese, but their photogenic nature makes them a stunning centerpiece for any meal.

To get started, gather your ingredients. You will need arborio rice, vegetable broth, roasted butternut squash puree, an onion, garlic, Parmesan cheese, nutmeg, flour, eggs, panko breadcrumbs, butter, sage leaves, and oil for frying. The combination of these components creates a harmonious blend of savory flavors that will tantalize your taste buds.

Begin by making the risotto, which serves as the heart of your arancini. In a large saucepan, heat the vegetable broth over medium heat and keep it warm. In another pan, sauté the finely chopped onion in a drizzle of oil until softened. Add minced garlic and cook for an additional minute, ensuring the flavors amalgamate beautifully. Stir in the arborio rice, allowing it to toast slightly for about two minutes.

Gradually incorporate the warm vegetable broth into the rice, one ladle at a time, stirring continuously. This technique helps release the starches, resulting in a creamy texture. Keep adding the broth until the rice is al dente, which should take around 18-20 minutes. Once cooked, fold in the roasted butternut squash puree, grated Parmesan cheese, nutmeg, salt, and pepper. Stir until the mixture is well combined, and then spread the risotto onto a baking sheet. Allow it to cool to room temperature before chilling in the refrigerator for at least two hours.

After the risotto has chilled, it’s time to shape the arancini. Use your hands to take a small amount of risotto and create balls about the size of golf balls. Make sure to press a small cube of cheese into the center of each ball for an oozing surprise when they cook. Once formed, set up a breading station with three shallow bowls—one for flour, one for the beaten eggs, and one for the panko breadcrumbs.

Coat each ball in flour, dip it in the egg, and finally roll it in the panko breadcrumbs until evenly coated. This coating will give your arancini that coveted crispy golden exterior. In a large frying pan, heat oil over medium heat until hot. Carefully place the arancini in the oil, frying them in batches to avoid overcrowding. Cook for about 3-4 minutes on each side until they are golden brown, then transfer them to a paper towel-lined plate to drain any excess oil.

To create your sage-brown butter dipping sauce, melt the unsalted butter in a saucepan over medium heat. As it melts, add the fresh sage leaves. Continue cooking until the butter turns a lovely nutty brown color and the sage leaves become crisp. This fragrant sauce will add a rich flavor that elevates your arancini to the next level.

Now that your crispy golden butternut squash arancini are ready, arrange them in a pyramid or scatter them artfully on a plate. Serve them alongside the sage-brown butter for dipping, and get ready to enjoy a dish that is as enjoyable to eat as it is to behold!