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Ham and Pumpkin Satay
January 03, 2013

Yumly! Had no peanut butter on hand, so ground up some almonds into paste instead (actually had to add some oil to get our weak grinder to make it into 'butter'). The satay was a bit thick (maybe because of the almond 'butter'?), so we added a little broth from the soup I served alongside this satay. That did the trick wonderfully. Did decide to cook the satay a little longer because the pumpkin flavor was still obvious as an aftertaste until it was cooked longer, and hubby does NOT like pumpkin... That also worked very well, even by his standards! Only had a jalapeno pepper on hand, so sub'd that. Also had no coriander seed, so sub'd a little extra cumin along with a bit of fennel seed and caraway (as per suggestions which came up via an internet search). I'm one to add a touch of sugar and/or salt to balance out seasonings & did so here. My youngest two children (young teens) both enjoyed this a great deal, our youngest son in particular. My husband who claims to hate pumpkin is pretty impressed with the fact that a surprising number of the pumpkin items we have tried from this site have been enjoyable. This might not be his first pick in dinners, but he'd never turn it down. He would have even enjoyed seconds if the kids hadn't eaten it all up before he got to it. Thanks, Hushai! This is going in my cookbook, though I'm likely to add in some fresh spinach at the end, both for nourishment and color. I might also top this with defrosted peas for the same reason.

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