This week’s Twenty Bag features okra, Watsonia Farms organic grown tomatoes, squash and zucchini, sweet-hot Anaheim chiles, Lively Orchards Honey Crisp apples, gourmet potato mix, Hickory Bluff pickling cukes, and baby butternut squash—the next few months are when the winter squash family comes into its own!

How fitting that September 22, the last day of summer, is ushering in, right on cue, cool Fall temps tonight after a daytime high of 90 degrees. The setting couldn’t be better for the debut of butternut squash in the Twenty Bag. I found a hearty pasta recipe on Bon Appetit that showcases the sweet nuttiness of the nutrition-packed and high fiber butternut. Another pasta recipe from Saveur I’m eager to share with you employs the sheet pan method for prepping the squash—a nice way to warm your home on a chilly evening.

According to Bon Appetit, you should “not refrigerate butternut squash; it will keep for a month or more in a cool, dark place.”

This transitional Bag mixes it up with hot weather favorites like grape tomatoes and spicy-sweet Anaheims, as well as okra and summer squash. If you haven’t yet tried the recipe for classic zucchini bread, this is your chance—don’t miss out! Ditto, the spicy okra and tomatoes from the fun Southern cookbook, Bon Appetit Y’all.