Preheat the oven to 400°F (200°C).

In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until veggies are well-coated.

Spread vegetables evenly on a baking sheet and roast for 25-30 minutes or until tender and caramelized. Remove and set aside.

In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, around 5 minutes.

Stir in the flour, cooking and stirring constantly for 1-2 minutes to eliminate the raw flour taste.

Gradually whisk in the vegetable broth and bring to a simmer, allowing to thicken for about 3-4 minutes.

Stir in the heavy cream and roasted vegetables, combining everything smoothly. Season with salt and pepper if needed, then remove from heat.

Roll out the puff pastry on a lightly floured surface. Cut rounds slightly larger than the tops of your oven-safe bowls.

Divide the vegetable mixture among the bowls. Place a puff pastry round on top of each, pressing to seal the edges.

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

Place the bowls on a baking sheet and bake for 20-25 minutes, or until puffed and golden. Let cool slightly before serving hot.