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 the butternut mixture in a bowl and gently mix with the chevre and dukkah.

Place a sheet of phyllo pastry on your countertop 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 brush with melted butter. Take your butternut mixture and place it in a sausage shape along the bottom length 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. Brush with butter to soften the pastry before curling it gently into a coil. Place on a baking tray and sprinkle with flaked almonds.

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.