Thai Pumpkin Satay

• 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
• 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

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. Blend until smooth.
3. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover.
4. Marinate in refrigerator, stirring occasionally, for 1 hour.
5. Alternately thread chicken, bell peppers and green onion pieces onto skewers.
6. Discard any remaining marinade.
7. Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink.
8. Heat remaining pumpkin mixture; serve with satay.

pumpkin puree, milk, peanut butter, green onions, garlic, fresh cilantro, lime juice, soy sauce, sugar, salt, cayenne, chicken breast halves, red bell peppers, green onions, skewers

Taken from www.food.com/recipe/thai-pumpkin-satay-119659 (may not work)