Hearty, golden, and packed with roasted fall vegetables wrapped in a flaky crust.

Scale

2 cups butternut squash, peeled & diced

1 cup carrots, sliced

1 cup parsnips, chopped

1 cup mushrooms, halved

1 small onion, diced

2 cloves garlic, minced

2 tbsp olive oil

2 tbsp butter

2 tbsp flour

1½ cups vegetable broth

1 tsp fresh thyme, chopped

½ tsp rosemary, chopped

Salt & pepper to taste

1 sheet puff pastry (or pie dough)

1 egg (for egg wash – optional)

Preheat oven to 400°F. Toss squash, carrots, parsnips, mushrooms, and onion with olive oil and herbs. Roast 25–30 minutes.

In a skillet, melt butter, sauté garlic, stir in flour, and whisk in broth to create a thick sauce.

Add roasted vegetables and stir to coat. Adjust seasoning.

Fill ramekins with the mixture.

Cover with puff pastry, seal edges, and cut vents.

Bake 20–25 minutes until crust is golden.

Cool slightly and serve warm.