Fall Vegetable Sloppy Joes

• 8 bacon strips, cut into 1-inch pieces
• 2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups shredded peeled butternut squash
• 2 medium parsnips, peeled and shredded
• 2 medium carrots, peeled and shredded
• 1 can (12 ounces) cola
• 1 can (8 ounces) tomato paste
• 1 cup water
• 1/3 cup honey mustard
• 1-1/2 teaspoons ground cumin
• 1-1/4 teaspoons salt
• 1 teaspoon ground allspice
• 1/2 teaspoon pepper
• 18 hamburger buns, split

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. In the same skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 10-12 minutes, breaking up beef into crumbles; drain.
2. Transfer to a 5- or 6-qt. slow cooker. Stir in squash, parsnips, carrots, cola, tomato paste, water, mustard and seasonings. Cook, covered, on low until vegetables are tender, 4-5 hours. Stir in bacon. Serve on buns.
3. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

bacon, lean ground beef, onion, garlic, butternut squash, parsnips, carrots, cola, tomato paste, water, honey mustard, ground cumin, salt, ground allspice, pepper, buns

Taken from www.tasteofhome.com/recipes/fall-vegetable-sloppy-joes/ (may not work)