If you saw last week’s Heath Unwrapped post, you’ll know that this month is dedicated to carbs. Good starches and high fibre dishes to keep you fuller and satisfied for longer, and we’re starting with one that I’m really excited about. This red wine potato casserole recipe is full of warm seasonal ingredients, perfect for the transition to autumn.
Oh, and I was really enjoying the wine recipe vibe that we had going in health unwrapped in August, so the red wine recipes are making a mini comeback in combination with carbohydrate month.
Potatoes and red wine equal a girl’s best friend in my book. In my humble opinion, the potato is the best form of carbohydrates. I’m sorry to all of the pasta lovers out there, I’d love to know if anyone is on the same page here?
Nutritional Information
Each serving of this potato casserole recipe contains 378 calories, 10g of protein and 17g of fibre. Those reference values are making the recipe as shown below, as two servings per recipe, made with red wine.
Due to the high vegetable/ fibre content in this recipe, despite being a fairly low calorie dish, it’s full of vitamins. One serving provides your full RDA of vitamins B1, B6, vitamin A (including retinol activity equivalent) and vitamin C.
It also contains 7mg of iron per serving, and 84% of the recommended daily amount of potassium.
Serving Suggestions
You can eat this alone as a two serving dish, or as this dish is very vegetable heavy and doesn’t contain a protein source, you can also make this 3-4 servings rather than two and serve it along with some quinoa, rice or garlic refried beans to add some protein.
Storage and reheat
This dish will keep for four to five days as long as it is refrigerated in an airtight container. You can freeze this dish, although it’s better fresher.
To defrost, either microwave for 4-5 minutes, or reheat in a pan on low to medium heat until it’s hot all the way through. You may need to add a few splashes of water as you reheat.
If you opt to freeze it, defrost before reheating and follow the reheat instructions above.
Ingredient Substitutions
The butternut squash can be substituted for sweet potato or pumpkin. If you wish to make this recipe without the wine, opt for some vegetable stock in the same volume instead. I suggest using something like tomato & herb stock rather than plain vegetable stock to add some depth to the flavour.
Red Wine Potato Casserole Recipe
Hearty easy dinner recipe, full of autumnal seasonal vegetables.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Red Wine Potato Casserole Recipe
Ingredients
- 500 g new potatoes quartered or halved to be roughly the same size
- 1 onion diced
- ½ medium butternut squash peeled and chopped into 1cm cubes
- 1 tbsp tamari
- 1-2 tbsp tomato puree
- 1 TSP dried thyme
- 1 TSP dried rosemary
- ½ TSP dried sage
- ½ cup red wine
- 1 tin 400g chopped tomatoes
- ¼ cup vegetable stock optional
Instructions
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Add potatoes to a pan with room temperature water, bring to the boil and boil for approximately 20 minutes until the potatoes have started to soften but are not completely cooked.
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Place a large based non-stick casserole pan on low to medium heat and add the diced onion. Add a couple of sprays of fry spray if the pan is not non-stick. Cook for 2-3 minutes, then add the cubed butternut squash. Turn up the heat slightly and cook, uncovered for 5-7 minutes, add the tamari and tomato puree and stir to evenly coat the squash and onion, like a thick paste. Stir and cook for 1-2 minutes, then add the herbs and red wine. Reduce the heat and leave on a low simmer for roughly 5 minutes.
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Add the chopped tomatoes and the partially cooked potatoes and leave on a low simmer, covered for approximately 20 minutes until the sauce has thickened and the potatoes are fully cooked. Slowly add the vegetable stock if more liquid is required while the potatoes are cooking.
Serve and enjoy!
What’s your favourite carby autumn/ winter comfort food?
Until next time,
Sophie
I love the sound of this dish! I love the addition of the squash which likely sweetens up the dish but you really had me at potatoes and wine! Thanks for sharing – I’d like to give this a try!
This looks so delicious!
Danielle | thereluctantblogger.co.uk
I love all things potatoes, and this looks so good. I especially love that I can substitute veggie stock for red wine. My autumn/winter comfort foods are mashed potatoes, and potato soup. 😛
This sounds delicious! I have some pumpkin which needs using up, so I guess I could use that instead of the butternut squash.
It looks so yummy. Great ingredients.
Oooh, this sounds amazing! Definitely brings the Autumnal vibes 🙂 xx
I like how this elevates a potato dish to something more flavourful and dynamic — great recipe!
I love the sound of this as always your dishes are perfect. I can’t wait to try and make this during the week – especially now that the colder weather has come about x
I love the look of this potato casserole, it looks delicious and it’s perfect comfort food! x
Lucy | http://www.lucymary.co.uk
I’m definitely going to try this. Love the details with the directions
This looks yummy! I’ve never tried a potato casserole before, thank you for sharing! While I love fries and chips pasta is my go to, haha!
Hope you had a good weekend 🙂 We made the most of the nice sunny days after a rainy week, with a local market event and a morning at the park.
Looks delish! I would love this with quinoa.
xoxo
Lovely
http://www.mynameislovely.com
I’m looking to incorporate more potatoes in my diet in place of rice and bread, thanks for this recipe!
This looks delicious!
-Nina
http://www.stylingwithnina.com/2021/10/a-green-moment.html
This seems so so delicious! I must try this as soon as possible.
Love: Mariann Yip
This looks so delicious! Potatoes and red wine together? Two of my fave things – definitely bookmarking this to try 🙂 x
mia // https://beautiful-inspiring-creative-life.com/
Such a tasty fall meal – looks great. 🙂