Heat saute pan to medium high heat, add olive oil
Add in all your vegetables (no sausage yet) and let simmer down/saute for at least 15 minutes, stirring infrequently. If your tomatoes are not super juicy, slowly add chicken stock to keep the vegetables from sticking to the bottom
While waiting for the ragout to simmer down, cut your patty pan squashes in half length wise and scoop out the seedy flesh with a melon baller or spoon. I also trimmed the top/bottom of the squashes to remove the stem area.
Microwave the squash for about 5 minutes. They will become very tender/soft.
Liberally salt and pepper your ragout and let cook for at least 35 minutes, until all veggies are soft and tender
Add in sausage and let simmer for another five minutes
Serve by placing bottom half of squash on the plate, spoon ragout into the 'squash bowl' and then place the top of the squash on top to make a flying squasher!