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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Eggplant & Squash Gratin as seen on George Hirsch Lifestyle

George Hirsch September 4, 2025

GHL_Grilled_Eggplant_Squash_Gratin_titled__106 copy.png

With a simple eggplant, squash, and tomato, you can make magic. Layers of flavor come together to create this meatless wonder. And the gratin only tastes better the next day, served hot or cold.

Eggplant Squash Gratin

Makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

Slice lengthwise the peeled eggplant and squash. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn the eggplant and squash when light brown, remove. Cool. Slice the tomatoes thick. Layer vegetables in an ovenproof casserole, lightly oil, layer eggplant, squash, tomato; repeat using up vegetables. Optional parmesan between layers. Place whole sauté garlic on top of layered vegetables, sprinkle with fresh ground bread crumbs, parmesan cheese, fresh basil sprigs, fresh chopped parsley, and drizzle with olive oil on top.

Bake at 375 degrees for 15-20 minutes. Serve warm or cold.

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13 EPISODES on 4 HD-DVD Disk Set, season one

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

Vision of Spring

George Hirsch March 18, 2025

With spring now upon us it's the perfect time to plan the early spring herb garden.

PLANNING YOUR OUTDOOR HERB GARDEN

Nothing compares to the flavor of fresh herbs in cooking. Now is the time to plan your fresh herb garden for an abundance of flavorful herbs at your fingertips. But before you start digging, there's a little bit of planning to take into consideration.

First, consider the amount of time you have to spend and tend to your garden. If you're a weekend gardener, then a little patch of kitchen herbs is a great start. You can always increase the size of your garden next year. But if you're an avid gardener, go crazy! Add more exotic herbs and fragrant ones such as lemon verbena, lemon grass, pineapple sage, and Thai basil.

Find a good location for your garden. Most herbs need five or six hours of sunlight and soil slightly on the dryer side. Plant close enough to your back door for when you're running from the kitchen to the garden.

Lay out your garden on paper. Think about style. Do you like a formal orderly appearance to your garden or a more natural style? Keep in mind when planning to include walking paths so you can reach to weed and harvest your herbs and keep your feet dry when the ground is wet.

What to plant? If you intend to cook with herbs, list the ones you use most often. If you like fragrant or colorful herbs, ask your local garden shop what grows well in your area. And herbs like a fairly neutral or slightly alkaline soil. If you know your soil is acid, add some lime when preparing your soil.

When planting, try to keep the annuals and perennials separate so that when the end of the season comes, you won't disturb the roots of the perennials when you pull out annuals. Keep taller plants to the back of the border or in the center of your bed and smaller ones near the edges to form borders.

Enjoy my Green Goddess, aka—Sauce Au Vert Recipe with fresh spring chive and parsley.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Farmer's Grilled Potato Salad

georgehirsch August 15, 2024

*Grilled Summer Squash with Thyme and Thai Basil*

Summer's bounty from the farm inspired this salad, made with baby Yukon potatoes, colorful confetti of grilled peppers, eggplant, zucchini, sweet red, green and white onion & fresh dill. You can embellish this recipe by adding any grilled sliced meats or seafood.

George Hirsch Basket of Fresh Picked Farm Vegetables

Farmer's Grilled Potato Salad
Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle
For the Dressing:
3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon Dijon mustard 1 Tablespoon horseradish
4 Tablespoons fresh dill, chopped
1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon sea salt fresh ground pepper to taste

- Mix all ingredients in a small bowl.

For the Salad:
2 pounds Yukon, blue or red new potatoes - grill roast, or boil, cool—then chill in refrigerator overnight
1 each sweet white & red onions, sliced and grilled 6 green onions, trimmed and grilled
1 each: red, yellow & green bell peppers, split - grilled, and sliced 1 each eggplant, sliced and grilled1 each green and yellow squash, sliced and grilled1/4 cup olive oil
4 Tablespoons fresh dill, chopped1 teaspoon sea salt fresh ground pepper to taste

Two days before serving: Cook potatoes. If grilling, slice or split potatoes in half; if boiling, leave whole. Cool at room temperature, then place in refrigerator. The day before serving: Cut potatoes into 1/2-inch pieces. Combine potatoes and dill in a large bowl. Add 3/4 of the dressing and toss well. Refrigerate overnight. Grill vegetables for 2-3 minutes on each side. Brush with olive oil and top with dill, sea salt, and pepper. Cool at room temperature, then place in refrigerator.

Day of serving: Mix the remaining 1/4 of the dressing in the potatoes. Arrange grilled vegetables on a platter with potato salad. Just before serving. Top with a fresh sprig of dill.

Food Safety Tip: Never put hot or warm food in the refrigerator. Chill to room temperature, and then place in the refrigerator uncovered. After food has become fully chilled, then cover.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Making of a Great Salad

George Hirsch June 11, 2024

Les Salades Composées

George's Garden Mesclun Greens

The best salad is not complicated but made with the freshest possible greens and garnishes. Les Salades composées or mixed green salad can be made from an infinite list; the only consideration is freshness. But you say you bought it fresh. Just because you purchased from the fresh bin at the market does not guarantee the pick date. Consider the source and how far that head of lettuce traveled.

George's Garden Sweet Nectar Yellow Grape Tomatoes

Substitute ingredients at will when shopping or picking fresh.

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George's Garden Snap "Sugar Daddy" Peas

My dad was a Master Gardener, and fresh veggies were always steps away. Here’s the inspiration for a salad I prepared today and served from my garden to plate in under 5 minutes.