Roasted Fall Honey Salted Medley in a Pumpkin

Yield: 2 large servings, serves 4
Time Estimate: 2 hours
Storage Notes: Can be refrigerated up to two days
Difficulty: Difficult

It doesn't get more fall than this - roasted cranberries and pumpkin baked into the pumpkin itself, releasing the true flavors, colors, and essence of fall in the kitchen. Tender pieces of juicy turkey and fresh thyme springs help turn this medley into a full meal. Festive at its finest, this mixture will be a favorite of the fall season time and time again - and your taste buds will thank you each and every year. Soft roasted cranberries pair impeccably well with Gustus Vitae Crystallized Honey Sea Salt, providing the perfect combination of tangy and salty. Serve up alongside a Pumpkin Spice Latte or fresh mashed potatoes to transform the house into a fall wonderland. 


  • Tall pumpkin or pumpkin alternative (spaghetti squash, butternut squash, etc.)
  • 2 Cups fresh cranberries
  • 1.5 LBs chunks turkey, cubed
  • Fresh thyme
  • Black Pepper to taste
  • Gustus Vitae Crystallized Honey Sea Salt


1. Slice pumpkin in half and carve out stringy insides (reserve seeds)

2. Slice pumpkin interior into cubes for medley

3. Cut chicken into cubes

4. Combine pumpkin cubes, turkey chunks, cranberries, and pumpkin seeds in large mixing bowl

5. Mix and place in baking tray

6. Bake mixture at 350 degrees for 45 minutes or until pumpkin is tender

7. Serve mixture in remainder 1/2 pumpkin and garnish with fresh thyme

8. Genourously season with Gustus Vitae Crystallized Honey Sea Salt