Imagine biting into a golden, crispy sphere that gives way to a creamy, aromatic interior bursting with the sweet nuttiness of butternut squash and the earthy aroma of sage. That’s the magic of Butternut Squash and Sage Arancini! These Italian-inspired rice balls are not just a treat for your taste buds but also a feast for your eyes. Perfect as an appetizer for your next gathering, these little morsels of joy are sure to impress your guests.
Butternut Squash and Sage Arancini Recipe
Ingredients (Serves 6-8 as appetizers)
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 medium butternut squash, peeled and diced
- 1/4 cup unsalted butter (or olive oil for a vegan option)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh sage leaves, chopped
- 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 eggs, beaten (or 1/4 cup aquafaba for a vegan option)
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Let’s Get Cooking!
- Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized. Set aside to cool.
- Cook the Risotto:
- In a large saucepan, melt the butter (or heat the olive oil) over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.
- Add the Arborio rice and stir for 1-2 minutes until the grains are coated and slightly toasted.
- Gradually add the vegetable broth, one ladle at a time, stirring constantly. Wait for each addition to be absorbed before adding more.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the roasted butternut squash, chopped sage, and Parmesan cheese (or nutritional yeast). Season with salt and pepper to taste.
- Spread the risotto on a baking sheet to cool completely.
- Shape the Arancini:
- Once cooled, take a handful of the risotto mixture and form it into a ball about the size of a golf ball.
- Make an indentation in the center and place a small cube of Parmesan cheese (if using) inside. Close the rice around the cheese.
- Repeat with the remaining risotto mixture.
- Bread the Arancini:
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs (or aquafaba), and one with breadcrumbs.
- Roll each rice ball in flour, then dip in the egg wash, and finally coat with breadcrumbs.
- Fry to Golden Perfection:
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Carefully lower the breaded arancini into the hot oil and fry for 3-4 minutes until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Serving Suggestions
Arrange these golden orbs on a rustic wooden board or a sleek white platter for a stunning visual contrast. Garnish with fresh sage leaves and a sprinkle of grated Parmesan for an extra touch of elegance. Serve your Butternut Squash and Sage Arancini warm, perhaps with a side of tangy marinara sauce or a creamy garlic aioli for dipping.
Tips and Variations
- Make Ahead: You can prepare the risotto and shape the arancini a day in advance. Keep them refrigerated and bread just before frying.
- Baking Option: For a healthier twist, bake the arancini at 400°F (200°C) for 20-25 minutes, turning halfway through.
- Flavor Boost: Add a pinch of nutmeg to the risotto for an extra layer of warmth and complexity.
Remember, the key to perfect arancini is patience. Take your time with each step, and you’ll be rewarded with crispy, creamy bites of autumnal bliss. Happy cooking!
