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.
To roast the garlic, cut off the top of the head of garlic, exposing the cloves. Drizzle with a bit of olive oil and wrap it in parchment paper and then wrap the parchment in aluminum foil. Place in a 400 degrees Fahrenheit oven and roast for about 45 minutes to an hour until the garlic is soft and slightly golden.