Preheat the oven to 220 degrees Celsius.
Peel a squash, grate it and cut it into small cubes. Mix with 1 tablespoon of oil, salt, pepper and paprika. Cook in a pan covered with a lid, 25-30 minutes, over medium heat, stirring occasionally. After 20 minutes, remove the lid.
Place the peppers on a tray lined with baking paper and sprinkle with 1 tablespoon of oil and salt. Bake in the oven for 10-15 minutes. They return halfway through.
Meanwhile, chop the garlic and fine chili.
Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the garlic and chili and cook for 2-3 minutes. Add the puree and leave for 5 minutes, until it thickens a little. Add salt and pepper to taste.
Heat a frying pan over medium heat with a little oil and cook the sausages for 8-10 minutes, turning them on all sides.
Serve the sausages covered with sauce with baked peppers, potatoes and Aioli sauce.