Preheat oven to 400°F (200°C).

In a large bowl, toss butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary until evenly coated.

Spread veggies on a baking sheet in a single layer and roast for 25–30 minutes, until tender and caramelized.

While vegetables roast, melt butter in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.

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

Gradually whisk in vegetable broth, then simmer 3–4 minutes until thickened.

Stir in heavy cream and fold in roasted vegetables. Season to taste with salt and pepper. Remove from heat.

Roll out puff pastry and cut into rounds slightly larger than the tops of your ramekins.

Divide filling among ramekins, then top with puff pastry. Press edges to seal.

Brush with beaten egg for a glossy finish.

Bake 20–25 minutes or until pastry is puffed and golden brown.

Cool slightly before serving. Enjoy warm!