Ingredients
Custard
35 1/4 oz Ponthier Apple Purée
1lb 4 oz Butternut squash, cooked mashed
4 oz  Brown sugar
8 oz  Heavy cream
6 oz  Butter, melted
4 ea  Whole eggs
1/4 tsp  Ground Nutmeg
Salt, to taste
Pepper, to taste

Topping
4 oz  Blanched almonds, chopped
2 oz  Panko bread crumbs
2 oz  Butter, melted
Salt, to taste
Pepper, to taste

Preparation
Custard
Brush the inside of a full hotel pan with softened butter. Place the Ponthier Apple Purée and squash in a bowl and whisk with a wire whip until combined. Whisk in sugar and spices, and finally eggs and cream. Season custard and pour it into prepared hotel pan.

Topping
Place the ground almonds, bread crumbs and melted butter in a bowl and stir until completely combined. Season with salt and pepper.

Setting
Sprinkle the topping evenly over the custard mixture. Place the hotel pan on a sheet pan and bake the custard in an oven that has been preheated to 350°F for about 1 hour or until the custard is set. Once the custard cools it can be cut into the desired shape and reheated. Serve as a Holiday side dish.

Specialty Ingredients
#28024 Ponthier Apple “Granny Smith” Purée