Butternut Squash Barley Risotto

In 12-inch skillet, melt 1 tablespoon margarine on medium-high. Add shallots and cook 2 minutes or until golden, stirring often. Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often. Transfer to 6-quart slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt. Cover and cook on high 3 1/2 to 4 hours or until liquid is absorbed and squash is tender. Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer one-third of mixture to container; refrigerate up to 3 days. Transfer remaining mixture to serving dishes and garnish with parsley.