Preheat the oven to 180°C. Place the butternut on a baking sheet. Drizzle with 15ml oil and season with salt and pepper. Roast the butternut for 35-45 or until tender.Meanwhile heat the balance of the oil in a pan and gently fry the onion for 3-4 minutes. Add the ginger and mushrooms and fry for 3-4 minutes.Stir in the cumin and coriander and cook for 1 minute. Remove from the heat and stir in the feta cheese, coriander and roasted butternut.Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. Arrange 6 squares of pastry in circular shape in a tartlet tin or 6-hole muffin pan. Bake the phyllo pastry cases in the oven for 10-12 minutes, or until golden.Spoon one tablespoon of cream cheese into the base of each tart and top with the mushroom mixture and a sprinkle of dukkah. Return the tarts to the oven and bake for 3-4 minutes and serve hot, warm or at room temperature.