Heat a large frying pan with 1 tbsp oil and cook the sausages for 5-6 minutes. Transfer to a board, cut into 2cm chunks and set aside.
Heat the remaining oil, then add the butternut squash and cook for 10 minutes, stirring occasionally until brown.
Add the peppers and leeks. Cook for 2-3 minutes, stirring to coat well, then add the sausages along with the thyme, paprika, quinoa and stock.
Cover and cook for 15 minutes until everything is tender. Serve.