In a large mixing bowl, combine the cooled cooked risotto, mashed butternut squash, grated Parmesan, and minced sage. Stir until cohesive.

Roll the mixture into golf ball-sized spheres, yielding around 12 arancini.

Set up your workstation with three shallow bowls: one with flour, one with beaten eggs, one with breadcrumbs.

Roll each rice ball in flour, dip it into beaten eggs, then roll in breadcrumbs for coating.

Heat oil over medium-high heat until it reaches 350°F (175°C).

Fry coated arancini for about 3-4 minutes until golden-brown and crispy, working in batches.

Drain cooked arancini on paper towels to absorb excess oil.

Serve warm alongside marinara sauce or drizzle with sage-infused brown butter.