Thai Pumpkin Satay

Ingredients

• 1 cup canned pumpkin puree
• 2/3 cup milk
• 1/3 cup peanut butter
• 2 green onions, chopped
• 2 garlic cloves, peeled
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 0 1/4 cayenne
• 4 boneless skinless chicken breast halves, cut into 1-inch pieces
• 2 large red bell peppers, cut into 1-inch pieces
• 2 bunches green onions, cut into 1-inch pieces (white parts only)
• 30 (4 inch)  skewers

Directions

1. 1

   Place pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in blender or food processor; cover.

2. 2

   Blend until smooth.

3. 3

   Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover.

4. 4

   Marinate in refrigerator, stirring occasionally, for 1 hour.

5. 5

   Alternately thread chicken, bell peppers and green onion pieces onto skewers.

6. 6

   Discard any remaining marinade.

7. 7

   Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink.

8. 8

   Heat remaining pumpkin mixture; serve with satay.