Preheat oven to 425 degrees.
Line a large roasting tray with parchment paper. Arrange the sliced squash and sausage on the roasting tray.
Heat olive oil in a skillet over medium-high heat. Add the shallots, garlic cloves and oregano and sauté 3 - 4 minutes or until caramelized.
Add the white wine vinegar, white balsamic vinegar and season with salt and pepper. Cook for 1 - 2 minutes.
Pour the mixture over the squash and sausage. Roast for 30 - 35 minutes or until the sausage and squash are browned and caramelized.