Chop all the vegetables and set the milk out to warm up to room temperature.
Saute the onions, pumpkins and carrots till soft.
Set aside and saute the squash.
Squeeze out the water from the squash.
Infuse the milk with garlic and thyme then warm it up in the microwave.
Make the bechamel by frying a roux of butter and flour before slowly trickling in the warm milk.
Mix the bechamel with the vegetables, season and place into the dish.
Combine breadcrumbs, parmesan and melted butter to make the topping.
Sprinkle the topping over and bake at 180 degrees celsius for 20-25 minutes or until golden brown
Serve while hot!