Chicken-Vegetable-Roll with Coconut and Peanut Butter

I've made this recipe on a whim while talking on the phone with my parents. So I was distracted. I think I originally wanted to make something else and then some ideas got jumbled up.
The ideas were:

• I should make something with this left over filo dough to finally get rid of it and never buy it again
• I should use this coconut creamer that I bought last week.
• No one is eating that unsalted peanut butter that sits in the fridge, what could I do with it..?
• Chicken and coconut and peanut butter might be good together, I should look up some recipes
• ..that fish that I cooked in milk turned out quite yummy..
• Oh, half a butternut squash in the fridge!

The result was ok, if somewhat weird.

Ingredients
filo dough (or puff pastry)
chicken
coconut milk
peanut butter
butternut squash, cut in 1 inch cubes
zucchini, cut into half slices
carrot, cut into half slices
Cashews
Soy sauce
onion, cut into cubes
salt, pepper, turmeric, paprika
egg, beaten

Preparation
Preheat the oven to 425 F (220 C). Roast butternut squash in the oven.
Turn oven down to 375 F (390 C).
Mix coconut milk and peanut butter in a pot and cook chicken in it until tender.
Fry onion until translucent, add salt and spices, add zucchini, carrot and cashews and fry until almost done. Add some coconut milk and a splash of soy sauce and continue frying for a couple of minutes.
Mix chicken, butternut squash and vegetables from the pan together.
Place sheets of filo dough into an oven pan, brushing each sheet with oil or butter. Place chicken-vegetable-mix onto the filo dough sheets and place more on top to cover.
Brush with the beaten egg.
Bake until the top is golden brown.