This week we finish out our series about pumpkins with the Great Glass Pumpkin patch which takes place at MIT. Every year the students make and sell more than 1800 pumpkins to fund the glass laboratory. Plus, Nidhi is here to tell us about pumpkins and nutrition, and we have a recipe for all those pumpkin seeds you’re bound to have when carving pumpkins. Salt and Pepper Pumpkin SeedsHere are two different ways to make a scrumptious snack: one starts with seeds with the shells on, right out of a fresh pumpkin; the other uses raw green pumpkin seeds without their shells, also called "pepitas" which you can buy at the store.Prep Time: 15 minutes Total Time: 45 minutesMakes 1 cup (4 servings)Ingredients:1 cup raw, unshelled pumpkin seeds3⁄4 teaspoon olive or canola oil1⁄2 teaspoon kosher salt1⁄4 teaspoon black pepper or chili powderInstructions:Turn the oven on and set the heat to 325 degrees.Put the pumpkin seeds on the baking sheet in a single layer and add the oil, salt and if you like spicy, the chili powder. Mix everything together.Once the oven temperature has reached 325 degrees, put the sheet in the oven and bake until golden brown, about 30-45 minutes.Use the wooden spoon or spatula to stir them every 10 minutes or so. Set aside to cool. Serve right away or store in an airtight container for up to 1 week.Music in this episode includes modified versions of: "Cheesy Radio Ballad" by Lisa Hammer, "Strange Italian Song" by Juanitos, and an excerpt of "Monster Mash" by Bobby "Boris" Pickett & The Crypt Kickers.Thank you to Frank and Reuben for adding your voices to our show. Thank you to SI Kids for sponsoring The ChopChop Podcast. Learn more at si.com. Want to hear yourself on air? Send a joke, a “did you know,” or anything else you’d like to share! You can find materials for upcoming shows and more information about how to record yourself at this link. Email us your recordings at
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