1. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.

2. In a large bowl, toss butternut squash, carrots, mushrooms, Brussels sprouts, red onion, and parsnips with 3 tablespoons olive oil, thyme, rosemary, garlic powder, smoked paprika, salt, and pepper until evenly coated.

3. Spread vegetables in a single layer across both baking sheets without overcrowding. Roast for 25-30 minutes, stirring halfway through, until tender with golden-brown caramelized edges.

4. While vegetables roast, heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Whisk in flour and cook for 2 minutes until golden and fragrant.

5. Gradually add vegetable broth while whisking constantly to prevent lumps. Stir in coconut milk, sage, and Dijon mustard.

6. Simmer sauce for 5-7 minutes, stirring occasionally, until thickened to a gravy-like consistency. Season with salt and pepper to taste.

7. Combine roasted vegetables with the sauce in a large bowl, stirring gently to coat. Divide mixture among 6 individual ramekins or transfer to one 9×13-inch baking dish.

8. Roll out puff pastry and cut to fit over ramekins or baking dish. Place pastry over filling, pressing edges to seal. Cut 2-3 small vents in the top of each for steam to escape.

9. Brush pastry with plant-based or dairy milk for golden color. Reduce oven temperature to 375°F (190°C).

10. Bake for 30-35 minutes until crust is deep golden brown and filling bubbles through vents.

11. Remove from oven and let rest for 10-15 minutes before serving to allow filling to thicken.