1 tablespoon butter
1 small onion, finely chopped
1 1/2 cups sliced wild mushrooms
2 small carrots, sliced into 1/4-inch pieces
1 small parsnip, sliced into 1/4-inch pieces
2 cups butternut squash, cut into 1/2-inch cubes
1 teaspoon finely chopped rosemary
Salt and freshly ground black pepper, to taste
1 cup low-sodium chicken broth (or vegetable broth for a vegetarian option)
1 tablespoon all-purpose flour
1 cup 2% milk
1/3 cup frozen baby peas
6 slices thin whole-wheat sandwich bread
2 tablespoons mayonnaise
2 tablespoons freshly grated Parmesan
Paprika, for garnish
Position a rack in the center of the oven and preheat the broiler. Melt the butter in a medium skillet over medium heat. Add onion, mushrooms, carrots, parsnip, butternut squash and rosemary; season lightly with salt and pepper. Cook, stirring occasionally, until just soft, about 10 minutes. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the vegetables are tender and liquid is nearly evaporated, about 5 minutes.
In a small bowl, whisk the flour into the milk. Add it to the skillet. Bring to a boil and simmer until thickened, about 3 minutes. Stir in peas and season again with salt and pepper. Divide the mixture among 6 8-ounce (1 cup) ramekins.
To make the crust, place a ramekin on a slice of bread and using a paring knife, cut around the outside of the ramekin to make a circle of bread. Repeat with remaining slices.
Spread 1 teaspoon mayo on one side of each circle of bread; sprinkle with Parmesan and a pinch of paprika. Arrange bread, mayo side up, over vegetables.
Broil 5 minutes, or until tops are golden and filling is bubbling around edges.