Thanksgiving Upgrade: Mesquite Fall Ratatouille

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons mesquite flour
• 1 small white onion, thinly sliced
• ¾ cup orange sweet potato, peeled and cut into 1/4 in thick rounds
• ¾ cup yellow potato, peeled, cut into 1/4 in thick rounds
• ½ cup gala apple, peeled roughly chopped
• 3 sprigs fresh thyme
• 1 teaspoon kosher salt
• ¾ cup vegetable stock, divided
• 3 small orange sweet potatoes, 1½ inch wide, cut into 1/8 in thick rounds
• 3 small yellow potatoes, 1½ inch wide, cut into 1/8 in thick rounds
• 3 small purple potatoes or white potatoes, 1½ inch wide, cut into 1/8 in thick rounds
• 3 yellow squash with skin, 1½ inch wide, cut into 1/8 in thick rounds
• 3 gala apples with skin cut into 1/8 in (3 mm)
• 1 5oz. bag of baby spinach
• 1 tablespoon olive oil
• 1 teaspoon mesquite flour
• ½ teaspoon freshly ground black pepper
• 4 large apples sliced with skin
• 1 lemon
• ½ cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup mesquite flour