Preheat oven to 450°F.
Place whole squash on a baking sheet and roast for 1 hour or until the skin is papery and a fork inserted into 2 or 3 different spots reveals very tender flesh. Set aside to cool.
Prepare brown rice as directed on package.
While squash is cooling, reduce the oven temperature to 400 degrees for the fish.
Sprinkle salmon with salt and pepper, and cook for 10 minutes.
While salmon is baking, mix together the sauce ingredients.
After 10 minutes of cooking, brush sauce over the fish. Turn the oven to broil and continue cooking until fish is cooked through and flakes easily with a fork.
When squash is cool enough to touch, peel away the skin, discard the seeds, and cut into cubes.
Serve salmon with squash, rice and apple slices on the side.