Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the chopped butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, then season generously with salt and pepper. Toss until well-coated.

Spread the seasoned vegetables evenly across a baking sheet and roast for 25–30 minutes, stirring halfway through.

Melt butter in a large skillet over medium heat. Add the onion and garlic, cooking for about 5 minutes until translucent and fragrant.

Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly for 1–2 minutes.

Gradually pour in the vegetable broth, whisking continuously and allow to simmer for 3–4 minutes until it thickens slightly.

Fold the roasted vegetables into the creamy sauce, stirring in the fresh thyme and rosemary.

Roll out the puff pastry to cover your pie bowls and cut out rounds to fit over the top.

Spoon the filling into each bowl, cover with puff pastry, and crimp the edges with a fork.

Brush the tops of the pastry with a beaten egg or almond milk.

Bake on a baking sheet for 20–25 minutes until golden brown.

Remove from the oven and let cool for a few minutes before serving.