Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a0c162e3ffbf4dc890afbe414787e1db",
    "updated": "2025-04-24T11:05:08.248Z",
    "title": "Roasted Squash with Yogurt, Walnut, and Herb Sauce",
    "subtitle": "This visually appealing dish requires minimal effort.  Using a variety of squash shapes creates an attractive presentation.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "plain whole-milk or low-fat yogurt",
          "garlic clove, minced",
          "finely grated lemon zest",
          "kosher salt and freshly ground black pepper",
          "about 2 pounds winter squash (one kind or mix)",
          "extra-virgin olive oil",
          "slightly sweet white wine vinegar, such as katz sauvignon blanc vinegar",
          "herb sauce",
          "walnuts, lightly toasted and roughly chopped",
          "butternut squash oil or pumpkin seed oil (optional)"
        ]
      }
    ],
    "instructions": [
      "Place dampened cheesecloth in a sieve set over a bowl. (Alternatively, use paper coffee filters, which may require a longer draining time.)",
      "Pour the yogurt into the cheesecloth and allow it to drain for at least one hour to remove whey and achieve a thick, creamy consistency. (The whey can be saved for use in smoothies or other recipes.)",
      "Refrigerate and drain the yogurt overnight, if desired.",
      "Combine the drained yogurt with the minced garlic, lemon zest, and ¼ teaspoon of salt.",
      "Set the yogurt mixture aside.",
      "Preheat the oven to 400°F.",
      "Remove the ends and peel the squash using a paring knife or vegetable peeler.",
      "Halve the squash, remove the seeds and fibers, and slice into ½-inch thick pieces.",
      "In a large bowl or directly on a rimmed baking sheet, toss the squash slices with 2 tablespoons of olive oil, salt, and pepper.",
      "Arrange the seasoned squash in a single layer on one or two rimmed baking sheets.",
      "Roast for 20 to 40 minutes, or until tender and browned on the bottom, depending on the squash variety.",
      "Allow the squash to cool slightly on the baking sheet(s).",
      "Arrange the roasted squash slices on a serving platter.",
      "Drizzle a line of the yogurt mixture over the squash and sprinkle with the white wine vinegar.",
      "Spoon the herb sauce artistically over the squash.",
      "Sprinkle the toasted walnuts over the dish and finish with a few drops of butternut squash or pumpkin seed oil (if using), or a drizzle of olive oil.",
      "Serve warm or at room temperature."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For convenience, store-bought labneh or Greek yogurt can be substituted for the drained yogurt, though draining your own yogurt yields a preferable texture."
  }
]