Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss together the cubed butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary.

Spread the vegetable mixture onto a baking sheet in a single layer and roast for 25–30 minutes.

Melt butter in a skillet and sauté chopped onion and minced garlic for about 5 minutes.

Stir in the flour with the sautéed vegetables to form a roux for 1–2 minutes.

Gradually whisk in the vegetable broth and simmer for 3–4 minutes until thickened.

Add the heavy cream and roasted vegetables to the skillet, mixing well to combine.

Roll out the puff pastry on a lightly floured surface.

Fill ramekins with the vegetable mixture and top with the puff pastry rounds, sealing the edges.

Brush the pastry tops with a beaten egg.

Bake for 20–25 minutes until the pastry is golden brown.

Remove from the oven and cool slightly before serving.