Preheat oven to 375 degrees. Wrap garlic cloves with skin on in foil and place in oven. Heat small skillet with a tablespoon of oil and cook sausage links, rotating sides. This should take about 10 minutes. Set aside.

Line a baking sheet with foil and place butternut squash slices. Drizzle a little olive oil and toss to coat. Bake in the oven for 10 minutes, until just tender.

Roll out pie crust on parchment paper and use a fork to poke a few holes. Roll the edges to form a crust. If you'd like, brush the edges with a bit of butter and sprinkle with everything bagel seasoning.

Remove the squash and garlic from the oven. Use a spatula and place half of the butternut squash slices into a measuring up or blender. Squeeze the roasted garlic into the cup with heavy cream, parmesan, salt and pepper. Blender together until smooth.

Spread half of the creamy squash sauce on the bottom of each pie crust. Top with the sliced sausage, sauteed onions, sliced butternut squash, and pepper jack cheese.

Bake for 15-17 minutes, or until the crust is light brown and cooked through. Slice and serve!