1. Preheat oven to 400°F. Toss squash, carrots, parsnips, Brussels sprouts, and onion with olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.

2. In a large saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually add vegetable broth and cream, whisking until thick and smooth.

3. Fold the roasted vegetables into the creamy sauce and remove from heat.

4. In a bowl, mix flour, salt, and cold butter until crumbly. Add ice water until a dough forms. Divide in half and roll out for top and bottom crusts.

5. Place one crust in a pie dish, fill with the vegetable mixture, and cover with the second crust. Seal edges and cut small slits on top.

6. Bake at 375°F for 35–40 minutes until the crust is golden brown.

7. Cool slightly before serving. Enjoy your comforting autumn pot pie!