Barley Salad with Squash And Broccoli

INGREDIENTS

• 1 medium acorn squash, halved, seeded, and cut into 1/2-inch slices
• 4 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1 bunch broccoli, cut into florets (6 cups)
• 2 cups quick-cooking barley
• 1/4 cup fresh lemon juice (from 2 lemons)
• 2 tablespoons minced shallot
• 2/3 cup chopped toasted almonds
• 1/2 cup golden raisins
• 3/4-ounce piece Parmesan, shaved with a vegetable peeler