Preheat the oven to 400°F (200°C).

In a bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, salt, pepper, thyme, and rosemary. Toss to coat.

Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.

In a saucepan, melt butter over medium heat. Add onion and garlic, cooking until translucent, about 5 minutes.

Stir in flour, cooking for 1-2 minutes. Gradually whisk in vegetable broth, cooking until simmering and thickened, about 3-4 minutes.

Fold roasted vegetables into the sauce with cream and mix well.

Roll out puff pastry on a floured surface and cut into circles.

Fill oven-safe bowls with vegetable filling and cover with pastry, sealing edges.

Brush tops with egg wash.

Bake for 20-25 minutes until golden brown.

Let cool for 5 minutes before serving.