Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the diced butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, fresh thyme, and rosemary. Toss until well-coated.

Spread the seasoned vegetables evenly on a baking sheet and roast for 25-30 minutes.

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add chopped onion and minced garlic, sauté for about 5 minutes until translucent.

Sprinkle flour over the onion and garlic, stirring continuously for 1-2 minutes to form a roux.

Gradually whisk in vegetable broth and simmer for 3-4 minutes until thickened. Stir in heavy cream until combined.

Fold roasted vegetables into the creamy sauce, adjusting seasoning as needed.

Roll out the puff pastry and cut out rounds to cover the tops of your bowls or ramekins.

Fill bowls with the creamy vegetable filling and place the pastry rounds on top, sealing the edges.

Brush the pastry with a beaten egg for a golden finish.

Bake for 20-25 minutes until the pastry is puffed and golden brown.

Allow to cool slightly before serving.