Preheat your oven to 180ºC. Peel and dice the butternut into small bite-sized pieces and place on a baking tray together with the sliced onion. Drizzle with olive oil and sprinkle with Sweet Rub.
Toss well to coat and roast for 30-40 minutes until brown and caramelized. Allow to cool, place in a bowl and mix with the chevre and Egyptian Dukkah. Place a sheet of phyllo pastry on a flat surface (kitchen counter) and brush with melted butter. Place another sheet next to this one, making them overlap by 2cm to form a long rectangle, and once again brush liberally with butter.
Place two more sheets exactly over the bottom two and once again brush with melted butter. Take your butternut mixture and place in a sausage shape along the bottom length (base) of the pastry. Try to make sure it is not too thick, and that the thickness is uniform. Ask a friend or family member to assist you by standing next to you and helping to gently roll up the pastry into a long snake like shape. Once again brush with butter to soften the pastry before curling it gently into a coil. Place on a baking tray and sprinkle with almond shavings.
Bake for 25 minutes or until lightly golden.
Slice and serve warm as a scrumptious pre-dinner snack.
TIP: Do not allow your pasty to dry out otherwise it will crack. To keep it moist, cover with a lightly damp tea towel.
