A friend of mine who has traveled frequently to the Middle East described something to me that I had not thought about before. We should just eat the fruits and vegetables that are in season.

In other countries, for example, you may be in the mood to taste watermelon, but it is not available for purchase because the season for melon has passed, so they don’t have it to sell. In America, we have become used to having whatever we want year-round, shipped to our stores from other regions of the country or imported from abroad, and it is somewhat unnatural.

I often think about how bland store-bought tomatoes taste in the winter and how much I enjoy them in the summer, fresh from the plant. There is definitely a difference in taste, which typically means there are also more nutrients when ripened on the plant.

If a fruit or vegetable is picked early to allow it to ripen later while in transit, it is often missing some flavor.

Environmentalists also encourage the local and fresh theory because that produce has not had to travel as far and has not required as much gasoline to transport it far distances. Also, when produce is in season, the grower usually has plenty, it often comes at a lower cost, and it is best for supporting the local farmers.

There are many lists online to guide you to what produce is freshest, by season and by month. As we enter fall, you see apples frequently at reduced prices. Pumpkin and hard squash are plentiful and should be eaten as a vegetable — and not only used as a holiday decoration.

I often say that we could solve some of the hunger in the world if the all pumpkins that are grown would be used as food and not just jack-o’-lanterns. The seeds can be roasted, and the insides can be cooked. They are delicious!

Hard squash can be peeled and cubed and then sauteed or baked and served with a little butter, salt and pepper. I scrape out the inside walls when preparing my Halloween pumpkin and cook the strands. This can also be used in baking recipes, like the “pure pumpkin” that is found in a can.

Another cooking method is to preheat an oven to 350 degrees Fahrenheit. Cut the squash in half, and remove the seeds. Use a spray or light drizzle of olive oil and salt and pepper, and bake up to one hour. Cool until you can scrape the squash from the shell.

I have heard that with some water, the microwave can be used, too. If the skin is tender when poked with a fork, it’s ready.

If you are a frequent reader of this column, you know that the Whitehall-Coplay Hunger Initiative Food Pantry garden has grown butternut and acorn squash in our garden, and we are excited to offer it to our guests. Many may be trying it for the first time, so we are hoping to help make it a positive experience with this soup recipe to be tasted at our October distributions.

We like to keep it simple, although there are several variations of squash soup. Some have cream and more herbs and spices added or chopped nuts as a garnish. I think the sweetness of the apple may be inviting to those who are unsure of the idea of squash soup.

Happy fall!

• Easy squash and apple soup

Ingredients: 3 pounds of squash (use butternut or acorn squash); 1 tablespoon olive oil; 1 diced onion; 2 medium apples, peeled and chopped; 3.5 cups broth; 1 teaspoon nutmeg or cinnamon; approximately a quarter teaspoon each salt and pepper (more or less, to taste)

Saute onion in olive oil for about eight minutes. In a soup pot, add squash, apples and broth and slowly simmer over medium heat until squash and apples are soft. Add in onions and nutmeg or cinnamon. Use an immersion or stick blender in the pot until smooth or cool slightly and use caution before using a traditional blender with hot ingredients.

It is ready to serve.

Note: Over the years, I have had a few versions of recipes mixed together. This one most closely resembles “Easy Apple and Butternut Squash Soup” found at shaneandsimple.com.

Editor’s note: This column was written by Jenn Dietz, Healthy Pantry Initiative chair and pantry comanager.