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.
1 Roast for 30-40 minutes or until garlic is very soft and lightly browned. 2  Remove from oven and allow to cool. 3  Squeeze garlic out of its skin and into a small dish. 4  Mash with a fork and use as desired.