6cupsof butternut squash (or assorted root vegetables, diced into ½ inch pieces)
Side suggestions: steamed brown rice, quinoa, or farro
Garnish: a sprinkling of dried cranberries
In a small bowl, whisk together the miso, rice vinegar, maple syrup, sesame oil, ginger, and soy sauce.
Place the salmon pieces in a baking dish. Spoon ¼ cup of the miso sauce onto the salmon, cover, and refrigerate for 1 hour. Reserve the remainder of the miso sauce.
While the fish marinates, place the bottom rack of your oven in the lower third and the top rack in the upper third, then preheat the oven to 425℉.
Line a baking sheet with parchment paper. Place the prepared butternut squash on the baking sheet. Spoon the remaining marinade on top and toss to combine. Roast for 25 minutes on the bottom rack of the oven, stirring halfway through cooking time.
Once the marinating time is up, line a second baking sheet with parchment paper. Pat the salmon pieces on the prepared baking sheet. Sprinkle sesame seeds on top. Place the baking sheet on the top rack in the upper third of the oven, with the squash continuing to cook on the lower rack, then increase the heat to broil on 550℉. Broil for 5 minutes, then reduce the heat back to 425℉.
Cook the salmon and squash for an additional 6 minutes for medium-rare salmon (about 130℉ internal temperature), or an additional 8 minutes for medium-well doneness (about 140℉).
Remove the fish and veggies from heat and serve warm, adding additional salt and pepper to taste.