Toss it in a salad - Warm, just-tender chunks of sweet squash make a wonderful add-in for a spicy arugula salad (and fall is the perfect time for cold weather-loving greens like arugula): Warm Butternut Squash and Arugula Salad.
Put the garlic head in a small ovenproof dish, garlic cooker, or pan. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.
Place the cloves in a single layer on a parchment-lined baking sheet. You can even put a foil-wrapped head next to it, so compare cooking times, as I did. Bake for 20 minutes, and check every 5 minutes after that. When you lightly press down on the clove and it gives under your finger, itâs done. Take the garlic out of the oven and let it cool.