Brown Butter Butternut Squash Pasta Salad Recipe

https://www.thekitchn.com/butternut-squash-pasta-salad-recipe-23579532
(with some simplifications by me)

2 pounds butternut squash (1 medium)
4 tablespoons olive oil, divided, plus more as needed
1 1/2 teaspoons kosher salt, divided, plus more as needed
3/4 teaspoon freshly ground black pepper, divided
1/2 cup walnuts
4 tablespoons (1/2 stick) unsalted butter
Thyme (5 large sprigs fresh thyme, gonna guess 1 tsp?)
1/4 teaspoon red pepper flakes, plus more as needed
1 small clove garlic
1 tablespoon plus 1 teaspoon apple cider vinegar, plus more as needed
8 ounces dried short pasta, such as penne, gemelli, or mezzi rigatoni
3 ounces grated Parmesan (why did they say you shouldn't use grated?)
4 cups baby arugula or baby kale (about 3 ounces)


Peel and seed 2 pounds butternut. Cut into 1-inch pieces (about 5
cups) and place on a rimmed baking sheet. Drizzle with 2 tablespoons
of the olive oil, season with 1 teaspoon of the kosher salt, and 1/4
teaspoon of the black pepper, and toss to combine. Arrange into a
single layer.

Roast at 425F, flipping the squash halfway through, until tender and
golden brown, about 30 minutes total. Meanwhile, prepare the dressing
and remaining ingredients.

Coarsely chop 1/2 cup walnuts. Cut 4 tablespoons unsalted butter into
4 pieces. Heat the butter and remaining 2 tablespoons olive oil in a
small saucepan over medium heat just until the butter melts and
foams. Add the walnuts, thyme, and 1/4 teaspoon red pepper flakes.
Cook, stirring constantly and scraping the bottom of the pan to pick
up toasted milk solids, until the butter is browned and very fragrant
and the nuts are toasted, about 4 minutes.

Scrape the mixture into a large heatproof bowl. Finely grate 1 small
garlic clove into the bowl. Add 1 tablespoon plus 1 teaspoon apple
cider vinegar, the remaining 1/2 teaspoon kosher salt, and 1/2
teaspoon black pepper. Stir to combine.

Cook 8 ounces dried pasta. If serving immediately, drain the pasta,
then add it directly to the dressing. If preparing in advance to serve
at room temperature, drain and rinse briefly with cold water before
adding to the dressing.

When the squash is ready, add it and the cheese to the bowl and toss
until combined. Taste and season with more kosher salt, apple cider
vinegar, or red pepper flakes as needed. If the salad doesn’t look
glossy enough, drizzle with olive oil and toss again. If serving
immediately, add 4 cups baby arugula or baby kale and toss to
combine. If preparing in advance to eat at room temperature, toss in
the greens just before serving, and taste once more for seasoning.