Delicata Squash Arancini with White Cheddar Fonduta
Crispy arancini filled with roasted delicata squash and caramelized onions, served over a smooth white cheddar fonduta. A restaurant-style appetizer perfect for entertaining.
A Cook’s Relationship with Arancini
Arancini is one of those foods that lives in your hands before it lives in your head.
I remember making arancini at one of the many restaurants I worked at in Seattle, an Italian spot called Cuoco. We rolled thousands of them for specials, over and over, until it became pure muscle memory. Scoop, roll, dredge, repeat.
That repetition sticks with you.
When squash season rolls around, arancini always feels like the right move. It is rich, comforting, and built for entertaining. Delicata squash brings a natural butteriness, caramelized onions add depth and sweetness, and when you fry it all together you get something that feels both familiar and elevated.
This version is exactly that. Seasonal, indulgent, and unapologetically restaurant-style.
Why This Version Works
Delicata squash roasts beautifully. It holds its shape, gets tender without turning mushy, and adds sweetness that balances the savory risotto.
Caramelized onions bring richness and umami without overpowering the squash.
And arancini as a format is forgiving. You can make the risotto ahead, roll the balls when you have time, and fry them when guests show up. It is one of the most practical “fancy” appetizers you can make.
Why Fry Instead of Bake
Baked arancini are fine. Fried arancini are transformational.
Frying gives you contrast. A deeply crisp exterior and a creamy, almost spoonable center. The rice puffs slightly, the panko shatters, and the whole thing eats lighter than you would expect.
The goal temperature here is 350 degrees Fahrenheit.
I used rice bran oil because I love its clean flavor and high smoke point, but any neutral oil works. Peanut oil is another great option.
Do not overcrowd the fryer. That is non-negotiable.
Pre-Roasting the Delicata Squash
One small technique that makes a big difference is preheating your sheet tray.
I preheat a sheet tray in a 400 degree Fahrenheit oven while I prep the squash. When the squash hits that hot metal, it immediately starts to sear instead of steaming. Better texture, better flavor.
Ingredients
Delicata Squash Risotto
- Arborio rice: 600 g (3 cups)
- Shallot, minced: 40 g (1 medium)
- Shallot, minced: 40 g (1 medium)
- Extra virgin olive oil: 30 g (2 tablespoons)
- Rice wine vinegar: 30 g (2 tablespoons)
- Chicken stock, warm: 1.9 L (2 quarts)
- Caramelized onions: 300 g (2 cups)
- Delicata squash, diced and roasted: 300 g (about 2 cups, from 1 squash)
- Kosher salt, to taste
- Black pepper, to taste
Caramelized Onions
- Yellow onions, thinly sliced: 680 g (about 1.5 quarts sliced)
- Neutral oil: 30 g (2 tablespoons)
- Salt, to taste
Arancini Dredge
- All-purpose flour: 120 g (1 cup)
- Eggs, beaten: 4 large
- Japanese panko breadcrumbs: 120 g (2 cups)
- Neutral oil for frying, as needed
- Citric acid, optional
- Lemon juice, optional alternative
White Cheddar Fonduta
- White cheddar cheese, grated: 340 g (3 packed cups)
- Whole milk: 600 g (2.5 cups)
- Heavy cream: 120 g (0.5 cup)
- Egg yolks: 2
- Fresh nutmeg, microplaned
- Salt, to taste
Garnishes
- Pickled red onions
- Marcona almonds, chopped
- Dried scallions or green onion powder
How to make Delicata Squash Arancini with White Cheddar Fonduta
Making the Risotto: Heat olive oil in a wide pot over medium heat. Add the minced shallot and sweat gently until translucent.
Add the arborio rice and toast for about one minute until the grains are coated and lightly fragrant.
Deglaze with rice wine vinegar and cook until fully reduced.
Begin adding warm chicken stock one ladle at a time, stirring constantly. Let each addition reduce before adding the next. This is not a walk-away dish. You are building starch and texture with every stir.
Once the rice is al dente and creamy, fold in the caramelized onions and roasted delicata squash. Season to taste.
Spread the risotto onto a sheet tray and cool completely. Refrigerate overnight.
Forming Arancini: Scoop cold risotto into large portions and roll into balls.
Dredge each ball in flour, then egg, then Japanese panko. Place onto a sheet tray lightly dusted with panko.
Refrigerate until ready to fry. You can also freeze them at this stage.
Frying the Arancini: Fry in 350 degree Fahrenheit oil until deeply golden brown. Season immediately with salt and a pinch of citric acid, or a light squeeze of lemon juice if you prefer.
For entertaining or service, I like to hold the arancini in a 320 degree Fahrenheit oven to ensure they are fully heated through.
Making the White Cheddar Fonduta: Add milk, cream, and a light grating of nutmeg to a saucepan. Bring to a gentle simmer.
Place grated white cheddar in a blender. Pour the hot dairy mixture over the cheese and blend until smooth.
With the blender running, slowly stream in the egg yolks. Season to taste.
Hold warm on very low heat until ready to plate.
Plating and Finishing: Spoon warm fonduta onto the plate.
Place arancini on top.
Finish with pickled red onions, chopped Marcona almonds, and dried scallions.
This dish is rich, balanced, and designed to be shared.
Final Thoughts
This is the kind of dish that rewards patience. Make the risotto the day before. Roll the arancini when you have time. Fry them when people are actually there.
If you cook, you cook.
And if you want the pickled red onion recipe, it lives over on my A Cook Named Matt channel, along with a lot more restaurant-style techniques you can use at home.
Delicata Squash Arancini with White Cheddar Fonduta
Ingredients
Delicata Squash Risotto
- Arborio rice: 600 g 3 cups
- Shallot minced: 40 g (1 medium)
- Extra virgin olive oil: 30 g 2 tablespoons
- Rice wine vinegar: 30 g 2 tablespoons
- Chicken stock warm: 1.9 L (2 quarts)
- Caramelized onions: 300 g 2 cups
- Delicata squash diced and roasted: 300 g (about 2 cups, from 1 squash)
- Kosher salt to taste
- Black pepper to taste
Caramelized Onions
- Yellow onions thinly sliced: 680 g (about 1.5 quarts sliced)
- Neutral oil: 30 g 2 tablespoons
- Salt to taste
Arancini Dredge
- All-purpose flour: 120 g 1 cup
- Eggs beaten: 4 large
- Japanese panko breadcrumbs: 120 g 2 cups
- Neutral oil for frying as needed
- Citric acid optional
- Lemon juice optional alternative
White Cheddar Fonduta
- White cheddar cheese grated: 340 g (3 packed cups)
- Whole milk: 600 g 2.5 cups
- Heavy cream: 120 g 0.5 cup
- Egg yolks: 2
- Fresh nutmeg microplaned
- Salt to taste
Garnishes
- Pickled red onions
- Marcona almonds chopped
- Dried scallions or green onion powder
