For the acorn squash bread: 1) In a large bowl, add the yeast and warmed double cream and soy milk. Let sit for a couple of minutes until the yeast is foamy. Add the melted butter and egg yolks to the mixture. Mix well. Add the cinnamon and mix well.
2) Scoop the squash out of the skin and add to the mixture along with almonds and with a whisk, blend well into the mixture. Add the cornmeal and mix well. Add the plain flour, salt and sugar and mix well.
3) Scoop the dough evenly into 2 (20 by 25cm) generously greased bread pans. Cover and let sit for 30 to 40 minutes.
4) Preheat oven to 200 degrees C.
5) Bake in a hot oven for 1 hour. Check for doneness by tapping the bottom of the loaf for a hollow sound. If not done, bake a couple of more minutes. Oven temperatures vary, so keep your eye on the bread.
6) Remove from oven when completed and allow to sit in bread pans for 15 minutes, then remove and cool a bit before serving.
For the mango butter sauce: 1) Melt butter in microwave or in a frying pan.
2) Prepare the green tea and let it sit for 5 minutes.
3) In a blender, put the melted butter, green tea, mango, cinnamon, and maple syrup. Blend until smooth. Serve with salads or over sandwiches. For the assembly: 1) In a large bowl, combine all the ingredients but 120g of sunflower seeds and mix very well. Put the 120g of sunflower seeds off to the side.
2) Place the bread on the plates and distribute the mixture in the bowl evenly among them. Drizzle the lemon and olive oil lightly over the sandwiches. Cover with the bread tops.
3) With the 60g of melted butter, drizzle 15g over each center of the top of the sunflower bread. Take the remaining 120g of sunflower seeds and sprinkle evenly over the melted butter on the center of top of the sunflower bread.