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) Add the oil and garlic in a large non stick skillet and preheat it over medium heat. Cook it long enough for the garlic to become fragrant and lightly golden. 2) Add the peppers and season with salt and pepper to taste.3) Cook them for about 25 to 30 minutes or until they have cooked down and have caramelized around the edges and become soft. 4) Serve with some good quality Italian bread and enjoy! Recipe By: Laura Vitale.) Add the peppers and season with salt and pepper to taste. 3) Cook them for about 25 to 30 minutes or until they have cooked down and have caramelized around the edges and become soft. 4) Serve with some good quality Italian bread and enjoy! Recipe By: Laura Vitale.