01 - Heat 14gr / 0.49oz / tablespoon of Oil in a large skillet over medium heat. 02 - Add the Onion to the skillet and cook ( stirring occasionally ) for about 5-10 minutes, or until golden and softened. 03 - Stir in the Broth and cook for about 10 minutes, or until slightly thickened and reduced to half. 04 - Remove from the heat and whisk in the Dijon Mustard. 05 - Season to taste with Salt and Pepper. Set Aside but keep warm. 06 - Place a steamer basket in a large pot. 07 - Pour in some Water to a depth of 5cm / 2in and bring to a boil over high heat. 08 - Add the Squash to the pot, cover, and steam until completely tender. This should take about 20 to 30 minutes. 09 - Transfer the Squash to a large bowl. 10 - Add 42gr / 1.48oz / 3 tablespoons Oil. 11 - Using a potato masher or a fork, crush the Squash into a Purée paste. 12 - Season to taste with Salt and Pepper. Cover and set aside. 13 - Wash and whipe the skillet you used for the Gravy. 14 - Heat the remaining 14gr / 0.49oz / tablespoon of Oil in the large skillet over medium heat. 15 - Cook the Sausages ( turning occasionall ) for about 15 minutes, or until they turn brown and cooked through. 16 - Transfer the Sausages to a plate.