The flavors in this dish are spot on. It is sweet, acidic, salty. Perfect. However, the directions are very flawed. It doesn't say to cover while it cooks. Barley is a grain. When was the last time you cooked a grain without covering it? (Rice, quinoa, amaranth...) And by the time the barley was cooked, my squash was mush. It was not all pretty like the picture. My suggestion: Cook the onion, garlic in oil, add the barley, broth, cover and cook for 20/25 minutes. Then add the squash and recover to finish cooking till barely and squash are soft, 10/15 more? Again, the flavors were perfect, this is just not the correct way to cook a grain. I will definitely make it again. I like having a barley recipe that isn't soup!