Preheat your oven to 400°F (200°C).

In a large bowl, combine the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss everything together.

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

Melt butter in a large pan over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until the onion becomes translucent.

Stir in the flour, cooking for 1–2 minutes to create a roux.

Gradually whisk in the vegetable broth and cook until thickened, about 3–4 minutes.

Mix in the heavy cream and gently fold in the roasted vegetables, adjusting seasoning as necessary.

Roll out the puff pastry and cut into rounds for your serving bowls.

Fill bowls with the vegetable mixture and cover with the puff pastry rounds, pressing down to seal.

Brush the pastry tops with the beaten egg and bake for 20–25 minutes until golden brown.

Let cool slightly before serving.