Dinner for 12

Yes, there are 12 people living in our house! 

My parents moved into a 5 bedroom house in August of 2004.  Here they were, with their nest almost empty.  Robert and I moved with them, with the intention of using that opportunity to save money, have company,  and get some homecooked meals in the midst of our busy schedules.

Carlo lived here too until he got married in 2006.  Then in 2012, he and Kelly joined our full house.

At the same time, my Uncle Eddie, Auntie Nerissa, and cousin, Charmaine came to the US June of 2012 and our full house got fuller.

Last, on August 9, 2012, Penelope was born into our family.  You can say our house is busting at the seams! 

As crowded as our house is, having all our family living here has made it a HOME.  There's been a lot of adjustments as we all continue to learn how to live with each other.  I'm sure we have all thought how nice it would be to have more of our "own" space.  Maybe yearn for more peace and quiet, which is very rare with 4 little girls running around.  

I often say that the ones who benefit this living situation are our girls.  They are growing up with their Lolo and Lola, and have a sweet closeness that comes with being with each other each and every day.  They also love having their Aunt and Uncle, and extended family to share their every moment with.  This crowded home is normal to them, and they wouldn't have it any other way.  Neither would I!

So, with the number of people here, making dinner with 4 separate families working around each other's cooking time in the kitchen is quite a challenge.  When my Uncle, Aunt, and cousin came to live  with us last summer, we tried a new idea in regards to how we were all going to get fed.  It made more sense to have the 3 families take turns providing meals throughout the week.  That way, we can all sit down together and share at least one meal a day.

Tonight was my turn.  I found this recipe on Pinterest close to fall, and it's become a favorite.  

Butternut Squash and Penne Pasta

Recipe

The cheese complements the sweet roasted squash.

Yield : 6 servings

Prep Time : 15 mins

Cooking Time : 40 mins

Ingredients

• 1 butternut squash, about 2lb (900g), peeled and seeded
• 1 red onion, cut into eighths
• 3 tbsp olive oil, plus more for serving
• 2 tbsp balsamic vinegar
• Salt and freshly ground black pepper
• 2 garlic cloves, minced
• 1 lb (450g) dried penne
• 1 cup shredded Gruyere
• 1/3 cup creme fraiche
• 1 tbsp chopped sage
• Freshly grated Parmesan, to serve

Directions

1. Preheat the oven to 375°F (190°C). Peel the squash. Cut the squash into 1in (2.5cm) cubes.

2. Toss the squash, onion, oil, and balsamic vinegar in a roasting pan. Season with salt and pepper. Roast for 40 minutes, stirring occasionally, or until tender. During the last few minutes, stir in the garlic.

3. Meanwhile, cook the pasta in a large saucepan of salted water over high heat until al dente. Drain and return to the saucepan. Add the roasted vegetables, Gruyere, creme fraiche, and sage, and stir. Season with salt and pepper. Serve in deep bowls, with olive oil and the Parmesan cheese passed on the side.

Victoria Blashford-Snell 
Brigitte Hafner 
© 2008 Dorling Kindersley** I did make some changes to cut down costs.  Trader Joe's has a bag of shredded Swiss and Gruyere cheese.  I think it was $4.99.  I used the whole bag because we LOVE cheese.I used 1/2 cup of sour cream instead of the creme fraiche, and oregano instead of sage.I also added cooked chicken breast to toss in with the pasta, and a side of salad with balsamic vinaigrette.**