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Red Wine Potato Casserole Recipe
Hearty easy dinner recipe full of autumnal seasonal vegetables.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 378 kcal
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.