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 knob of butter, and once it's melted add the garlic. 2  Cook the garlic for around 30 seconds, stirring regularly with a wooden spoon. 3  Now add the flour and mix it into the butter and garlic to make a paste. 4  Once you've mixed it together, add around 30ml of the milk and stir everything together. Once you've done this, put the bowl to one side. 2  Take a small saucepan and heat it over a medium heat. 3  Add the knob of butter, and once it's melted add the garlic. 4  Cook the garlic for around 30 seconds, stirring regularly with a wooden spoon. 5  Now add the flour and mix it into the butter and garlic to make a paste.