Preheat the oven to 350.
Make the pie: mix the sugar, brown sugar, salt, butter, eggs, pecans, and vanilla together in a bowl. Pour the mixture into the bottom of the pie shell.
Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time can vary widely.
Allow cooling completely, about 1 hour or longer if needed.
Make the soup: Heat a pot over medium heat. Once hot, add the oil. Sauté the onion until translucent and starting to soften. Stir in the garlic and sauté until fragrant.
Stir in the squash, apple, cinnamon, and ginger. Cook for 1 to 2 minutes, then stir in the broth. Cover with a lid and bring to a simmer for about 15-20 minutes until the squash is soft.
Make the croutons: spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme, salt, and pepper. Bake in the oven until the cheese melts.
Remove soup from the heat and, using an immersion blender, puree until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Stir in the heavy cream and taste and season with salt and pepper.
Preheat a panini grill or skillet over medium heat.
Make the panini: Spread the mustard on one side of each slice of bread. Layer the bread with cheese, apple, and ham.
Grill the panini: Lightly grease the grill or skillet with nonstick spray. If using a panini grill, press the sandwich down, and cook until the bread is crispy and the cheese is melted. If using a skillet, cook both sides of the sandwich until golden brown and melted while covering with a lid.
Portion the pie (pie yields 6 to 8 slices).
Portion the soup and top it with the croutons.
Cut the sandwich in half, and serve with soup, pie, and milk.