Sheet Pan Miso Marinated Acorn Squash + Salmon

INGREDIENTS
2 acorn squash, seeds removed and sliced into half moons
2 salmon fillets
2 tbsp olive oil
2 tbsp mirin
1 tbsp organic maple syrup
1 tbsp ginger
1 tsp sesame oil
3 tbsp tamari
½ tbsp rice vinegar
3 tbsp white miso paste
Toasted pistachios, chopped
Sesame seeds

DIRECTIONS
In the morning:
Mix together all marinade ingredients. Place squash on a parchment paper-lined sheet pan. Brush marinade onto both sides of the acorn squash and finish by brushing the salmon too. Cover and refrigerate sheet pans.

In the evening:
Preheat oven to 400°F. Cook until squash is easily pierced with a fork and salmon is cooked through (thickest part should be 145°). Transfer to serving platters and top with toasted pistachios and sesame seeds.