Preheat the oven to 375. Place the butternut squash on a baking sheet, cut side down. Keep the head of garlic whole and slice off the top of the garlic to expose just the tops and place in between the squash on the baking sheet. Drizzle a splash of the olive oil on the garlic and a pinch of salt. Roast both items in the oven for 35-45 minutes until the squash is soft, almost mushy and a spoon cuts into it easily. The garlic will probably be done first. Cool each until they are easy to touch and handle.

Squeeze the garlic cloves out of their skins and scrap the squash from it’s skin. Place both in a large bowl or food processor. Mash or blend the squash, garlic, olive oil, orange juice, and remaining salt. Mix in the goat cheese and rosemary. Add salt to taste.

Garnish with fresh rosemary sprigs. Serve with crackers or slices of toast.