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.
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper, silicon mat, or foil. Spread the garlic in a single layer on top of the baking sheet and drizzle with just enough oil so that each clove is coated. Lightly season the garlic with kosher salt. Bake the garlic for 45-60 minutes, gently shaking the pan half way through.