Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine diced butternut squash, carrots, parsnips, sweet potatoes, and halved Brussels sprouts. Drizzle generously with olive oil and season with salt, pepper, fresh thyme, and rosemary. Toss everything together until well-coated.

Spread the seasoned vegetable mixture out evenly on a baking sheet and roast for 25-30 minutes.

While the vegetables are roasting, melt butter in a large saucepan. Add chopped onion and minced garlic, and sauté for about 5 minutes until the onion is translucent.

Sprinkle the all-purpose flour into the pan and stir continuously for about 1-2 minutes until it forms a roux.

Gradually pour in the vegetable broth while whisking constantly and bring to a simmer for 3-4 minutes.

Stir in the heavy cream followed by the roasted vegetables. Mix until everything is well-coated.

On a lightly floured surface, roll out your puff pastry and cut out circles larger than your bowls.

Divide the creamy vegetable filling among the prepared bowls, place the puff pastry rounds over each bowl, and seal the edges.

Brush the pastry with egg wash for a golden finish.

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

Let cool for about 5 minutes before serving.