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.
How to Roast Garlic. Preheat the oven to 400 degrees F. Line a shallow baking dish with enough foil that the ends hang over the sides. Peel away any loose skin from the garlic bulbs. Place a bulb on its side on a cutting board and slice 1/4 to 1/2 inch off the top, so the majority of cloves become visible. Repeat with the rest of the bulbs, if roasting more than one. Place the bulbs in the foil-lined dish with the cut side facing up. Coat the cut surface of each bulb with olive oil. This will keep the garlic from burning.