Fall Ratatouille

Purée

• 2 tablespoons olive oil
• 1 small white onion, thinly sliced
• ¾ cup orange sweet potato (165 g), peeled and cut into 1/4 in (6 mm) thick rounds
• ¾ cup yellow potato (165 g), peeled, cut into 1/4 in (6 mm) thick rounds
• ½ cup gala apple (120 g), peeled roughly chopped
• 3 sprigs fresh thyme
• 1 teaspoon kosher salt
• ¾ cup vegetable stock (180 mL), divided

Ratatouille

• 3 small orange sweet potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
• 3 small yellow potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
• 3 small purple potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
• 1 delicata squash, small squash, 2 in (5 cm) ⅛-inch (3 mm) thick half-moons
• 3 gala apples, small apples, cut into 1/8 in (3 mm)
• 1 tablespoon olive oil, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 3 sprigs fresh thyme