Il Passatore, one of our favorite restaurants, makes an incredible butternut squash ravioli with truffle oil. Ever since I ate it that first time, I've been obsessed with trying to recreate a similar dish at home. This time I wasn't really in the mood for pasta, but I finally shelled out $9 for that teeny tiny bottle of truffle oil, and thought it would be delicious atop a creamy, pureed squash soup with parmesan cheese.
The result? Pretty good, but not quite good enough. Next time I think I'll add some garlic to the soup base and will stick to straight-up squash, instead of adding the beets. Maybe a little more maple syrup as well? I'll keep working on it!
p.s. the other day, I received an incredible package from my Grammy with 16 hand-sewn cloth napkins inside. The napkins, which can be seen in this photo, are just perfect and made my dinner feel all the more special. Thanks, Gram!