How to make
Remove the butternut squash's rind and seeds, grate it on a coarse grater. Sprinkle a phyllo pastry sheet with oil, place a 2nd sheet on top and sprinkle with oil.
Distribute the butternut squash all over the entire sheet, sprinkle with 2 tbsp sugar, cinnamon and crumbled halva on top, then roll it up.
Cut the halva into pieces and make sure you have enough for all of the rolls. Don't mix the butternut squash with the sugar because it'll get soggy and release juice, that's why we sprinkle it on top.
Arrange the rolls in a spiral in an oiled tray, starting from the center. Repeat for all of the rolls, wrap each newly formed one around the preceding one in the tray until it's full.
Sprinkle a little oil on top and bake in a preheated 360°F (180 °C) oven for 30 min. until reddened. Take it out and cover with a towel.
