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.
And all in 6 to 8 minutes, as opposed to the 50 to 70 minutes it takes to roast garlic in the oven. If you have an extra 10 to 15 minutes, and if you don't mind heating up your oven (or if it's already heated), you can roast the garlic at high heat to help it get some of that traditional roasted garlic flavor.