Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss together the butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Spread them on a baking sheet.

Roast the vegetables for about 25-30 minutes, stirring halfway through until tender and golden.

Melt butter in a skillet over medium heat, add the onion and garlic, sauté until translucent (about 5 minutes).

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

Gradually whisk in the vegetable broth, stirring until thickened (about 3-4 minutes).

Add heavy cream to the skillet and fold in the roasted vegetables. Adjust seasoning as needed.

Roll out the puff pastry to about ¼ inch thick and cut out circles for the tops of your ramekins.

Spoon the filling into each bowl and cover with the puff pastry, sealing the edges.

Beat an egg and brush it over the pastry tops.

Bake for 20-25 minutes, until the pastry is golden.

Allow to cool for a few minutes before serving.