Honey Glazed Acorn Squash as seen on George Hirsch Lifestyle

George Hirsch November 22, 2025

As sweet as candy! This is one of my long-time favorite dishes. Seasonal, simple, and a wow for your guests. A type of winter squash known for its distinctive ribbed, dark green exterior (often with an orange patch) and sweet, nutty, yellow-orange flesh. It is commonly baked, roasted, or stuffed and is a good source of fiber, potassium, and vitamins A and C.

I've prepared acorn squash several ways, roasted in an oven and grilled on an outdoor grill. Yes, squash is just perfect for the grill. Wow, your family and friends will love my candy-like acorn squash.

A perfect dish to go with my Bacon Wrapped Meatloaf! or for a holiday celebration, drizzled with honey and filled with cranberries.

Honey Glazed Acorn Squash

Makes 6 Servings | George Hirsch Lifestyle

chefgeorgehirsch.com | George Hirsch Know Your Fire Cookbook

3 Acorn Squash, split in half lengthwise, remove seeds

1 Tablespoon olive oil

2 Tablespoons butter, melted

2 Tablespoons, honey, melted

pinch of fresh grated nutmeg

Brush six halves with olive oil and place upside down on a low to medium temperature grill. Cook for 10 minutes or until the inside begins to lightly brown. In a small bowl, mix melted butter, nutmeg, and honey. Turn over the squash and baste with the butter mixture. Close the cover of the grill and continue to cook on a low temperature for 15 – 20 minutes or until the inside is tender.

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as seen on George Hirsch Lifestyle Mousseline Potatoes

George Hirsch November 20, 2025

Enjoy a lighter version of mashed potatoes by cooking with a flavorful chicken broth and olive oil. Cutting out much of the dairy's heaviness and adding chicken broth makes this do-ahead recipe ideal for weeknight suppers and equally good for weekend entertaining.

For added flavor, after baking in hot oven finish potato casserole under a hot broiler for a delightful crunch — **For added flavor, after baking in a hot oven, finish potato casserole under a hot broiler for a delightful crunch**

Mousseline Potatoes

makes 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

10 large Yukon Gold potatoes, peeled and diced into small pieces

1 cup chicken broth, hot

4 Tablespoons extra virgin olive oil

6 cloves garlic, chopped fine

3/4 cup cheddar cheese, shredded

4 Tablespoons Parmesan cheese

Black pepper and Sea salt, to taste

¼ cup fresh chives, chopped

Optional: ¼ cup cooked and finely chopped ham or pancetta

Place potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat to a simmer, and cook the potatoes until very tender, about 20 to 25 minutes.

Meanwhile, in a separate small pot, add garlic to the chicken broth and simmer for 5 minutes to infuse the broth's garlic flavor. Optional: strain off the garlic.

Test the tenderness of potatoes by slipping the point of a small knife into a potato. The potatoes are done if the knife slips out easily—drain water when potatoes are tender. After draining, return the potatoes to the hot pot, add 2 Tablespoons olive oil and ½ cup chicken broth, and mash potatoes by hand or with an electric mixer. Add ¼ cup cheddar cheese and Parmesan cheese. Mix in and add 2 more Tablespoons of olive oil. Continue to mash until the desired level of smoothness. Add remaining cheese, chives, black pepper, and sea salt to taste.

If preparing potatoes ahead, cool and refrigerate until ready to use.

Preheat a broiler or oven to 450 degrees F.

Grease an ovenproof 8 x 11 casserole dish with olive oil. Add potatoes and spread out evenly, leaving ridges on top. Top with an additional ¼ cup cheddar cheese, parmesan cheese, and 2 Tablespoons olive oil.

Place under broiler and heat until potatoes are bubbly and golden on top. If the potatoes were made fresh and hot, the time would be approximately 3-5 minutes. If prepared ahead and the potatoes are cold, bake for 20-25 minutes or until hot and golden on top.

Serving suggestion:

Upgrade potatoes from a savory side dish to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British-style shepherds or cottage pie. Served alongside my Oven-Fried Garlic Chicken.

Place under the broiler and heat until potatoes are bubbly and golden on top. If potatoes were made fresh and hot time will be approximately 3-5 minutes. If prepared ahead, and potatoes are cold, bake for 20-25 minutes or until hot and golden on top.

Serving suggestion:

Upgrade potatoes from a savory side to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British-style shepherds’ or cottage pie. Served alongside my Oven-Fried Garlic Chicken.

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**Click for Turkey 101 and** **Apple Brined Roasted Turkey**

Spring Crisp

George Hirsch November 3, 2025

Rhubarb Crisp is also known as an early spring tart. Rhubarb, known as the pie plant, is a tart vegetable used to make tasty desserts + sauces, which happens to be rich in vitamins and minerals. Rhubarb is also a sign of spring, being one of the earlier-harvested vegetables of the season in the Northern Hemisphere. This is good news - happy Spring!

Rhubarb Crisp (*see seasonal options below)

Makes 4-6 servings

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4-6 cups rhubarb stalks, cut into 1/2-inch pieces

juice from one orange

1 Tablespoon orange zest, finely grated

1 cup Turbino sugar (sugar in the raw)

3/4 cup flour

Cover rhubarb with half of the sugar (1/2 cup), orange juice, and zests. Marinate for 1 hour. Mix the remaining sugar and flour and combine with the marinated rhubarb. Grease a 9-inch ovenproof casserole or several small individual ramekins; add the marinated rhubarb and sugar-flour mixture to the greased baking dish.

See Below For the topping:

3/4 cup flour

1/4 cup butter

1 Tablespoon ground cinnamon.

3/4 cup rolled oats (not instant oatmeal)

1/2 cup light brown sugar

Mix flour, butter, and ground cinnamon until it makes a smooth pastry dough. Add oatmeal and brown sugar, crumble together, and place on top of the marinated rhubarb in the baking dish.

Bake in a preheated oven at 375 degrees for 45 minutes or until the top is light brown and the top is crisp, and the rhubarb is tender. Serve warm with coffee ice cream.

Tip:

*Substitute Rhubarb in fall, winter, or summer with apples, pears, peaches, plums, or berries with the rhubarb for seasonal dessert variations.

Mix in a handful of pecans or walnuts for a crunchy addition.

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Honey Cream Baked Apples

George Hirsch October 24, 2025

Eat it local. it's so good for you, especially when made by your local bees. Much like how wines differ in flavor according to where the grapes are grown, so does honey. The benefits, in addition to building your immune system and an all natural aid to outdoor allergies; honey is one of the most precious all natural sweeteners on the market.

Honey Cream Baked Apples

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

4 medium Honey Crisp or baking apples

1/2 cup apple juice

1/2 cup raisins or dried cranberries

4 Tablespoons Greek yogurt

2 Tablespoons honey

1 Teaspoon orange juice

1/2 teaspoon fresh-grated orange zest

1 cinnamon stick or 1/4 teaspoon ground cinnamon

Pinch freshly grated nutmeg

8 Mint leaves/ 4 for garnish

Optional: 4 Tablespoons Homemade Granola

Preheat oven to 350 degrees F.

Put the apples, apple juice, cinnamon stick, and raisins in a small baking dish. Bake covered for 5 to 7 minutes, then uncovered for five additional minutes. The apples are done when you can slide a knife easily through the flesh.

Mix yogurt, honey, orange juice, zest, four chopped mint leaves, and nutmeg.

Cut the stem end of the apples approximately 2 inches around and one inch deep, on an angle. Save the tops to place back on after filling the apples. Core the apples 3/4 through; do not core completely through the bottom. Fill the inside of the apples with the honey yogurt mix. Place the stem back on top of the apples. Top with a mint leaf and serve in a dish with raisins and juice from baked apples, plus a little homemade granola for crunch.

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Gazpacho as seen on George Hirsch Lifestyle

George Hirsch August 14, 2025

This time of year is perfect to dream about those farm-fresh veggies. But don’t just dream, enjoy one of my favorite refreshing soups anytime!

I also call Gazpacho "liquid salad" — for obvious reasons. Its origin and roots go back to ancient times in Andalusia, Spain, with a version of the recipe believed to be concocted as a re-energizing dish for Roman workers building roads in the early 2nd century Spain. Traditionally, gazpacho recipes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, and a touch of vinegar.

Gazpacho aka Liquid Salad

Makes four servings

chefgeorgehirsch.com | from George Hirsch Lifestyle TV

1/4 cup sweet onion, chopped very fine

4 cups low sodium tomato juice + Juice of 1 lemon

1/4 cup each sweet red + yellow pepper, chopped very fine

1/4 fresh plum tomatoes, seeded, chopped fine

4 cloves garlic, finely chopped

1/4 cup scallions, finely chopped

1/2 cup cucumber, peeled and seeded, chopped very fine

1 Tablespoon cilantro + 1/4 each teaspoon hot sauce, cumin, sea salt + fresh ground black pepper

1/2 cup stale bread, toasted and chopped fine

1 Tablespoon balsamic vinegar

Optional: 1 fresh gherkin cut into four wedges and a sprig of dill to garnish. Or, marinate very fresh scallops or shrimp in tequila & hot sauce--top mugs of ceviche style.

*In a large bowl, mix all the ingredients and chill for two hours before serving.

My recipe will give your knife skills a workout. Feel free to use a blender. Keep in mind that the manual chopping of the vegetables will preserve the flavor.

*Tip: Be aware, using a food processor or blender cooks the veggies with friction, in turn, changing the natural, uncooked flavor, which is the true essence of this dish. There are many versions of gazpacho, but I prefer this one without any meat broth, keeping it true to its veggie roots, and finishing it off with a drizzle of good olive oil.

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