Ingredients
8 bacon strips, cut into 1-inch pieces2 pounds lean ground beef (90% lean)1 medium onion, chopped2 garlic cloves, minced2 cups shredded peeled butternut squash2 medium parsnips, peeled and shredded2 medium carrots, peeled and shredded1 can (12 ounces) cola1 can (8 ounces) tomato paste1 cup water1/3 cup honey mustard1-1/2 teaspoons ground cumin1-1/4 teaspoons salt1 teaspoon ground allspice1/2 teaspoon pepper18 hamburger buns, split
Preparation
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 meat into crumbles; drain.
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.
