| 1 | | Carnival Squash, halved and seeded (looks like a white acorn squash, white flesh, doesn't get quite as soft when cooking, also comes in a marbled green and white variety, as well. [apparently]) |
| 1/2 | c | Uncooked medium pearled barley |
| 3 | sm | Summer (yellow) squash, thick sliced and quartered (about 2/3 cup) |
| 3 | | Ripe plum tomatoes, chopped (about 1/2 cup) |
| 1/2 | c | Mushrooms, thick sliced and halved |
| 1/2 | | Vidalia onion, chopped |
| 2 | ts | Crushed garlic (up to 3) |
| 1/2 | ts | Fresh ground cumin |
| 1/4 | ts | Fresh ground basil |
| 3 | ts | Spike (up to 4) |
| 3 | ts | East Indian Hot Curry (I used Williams-Sonoma, it has a really nice blend of flavors, to include the addition of cardamom and saffron) (up to 4) |
