Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2a9d71e45925425ba536e7136f0f15f9",
    "updated": "2025-04-24T14:28:23.668Z",
    "title": "Chanterelle and Apricot Stuffed Acorn Squash with Mushroom Gravy",
    "subtitle": null,
    "description": "This vegetarian acorn squash recipe is a Thanksgiving showstopper. Featuring chanterelle and porcini mushrooms, the stuffing gains a sweet and earthy depth from dried apricots. The squash's scalloped edges create an elegant presentation when sliced.  Barley adds a unique texture to the gravy, and the fried sage provides a final flourish. This recipe yields enough stuffed acorn squash for two to three servings, so adjust the squash quantity as needed.  It's so delicious, even meat-eaters will enjoy it.  You can also prepare it a day in advance and refrigerate until baking.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "finely diced celery",
          "finely diced white onion (about 1 small)",
          "vegetable bouillon cube",
          "white wine (like pinot grigio)",
          "chanterelles, torn into strips",
          "finely diced dried apricots",
          "sea salt flakes and cracked black pepper (to taste)",
          "brioche or good-quality white bread, torn into pieces",
          "eggs, beaten",
          "acorn squash (or 2 small)",
          "olive oil",
          "mushroom gravy"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375 degrees.",
      "In a medium pan over medium heat, melt the butter. Sauté the celery, onion, and bouillon cube until lightly browned.",
      "Deglaze the pan with the wine and reduce until most of the liquid evaporates.",
      "Add the chanterelles and apricots to the pan and heat through.",
      "Season with salt and pepper.",
      "Chill the mushroom mixture thoroughly.",
      "In a large bowl, combine the bread, eggs, and the cooled vegetable mixture.",
      "Carefully trim the stem end off the squash and cut it into 3/4-inch rings. (A large acorn squash should yield about 4 rings.)",
      "Discard the stem end and bottom piece.",
      "Remove and discard the seeds and membrane from the squash rings.",
      "Arrange the squash rings on a large parchment-lined baking sheet.",
      "Drizzle the rings with olive oil and bake for 15 minutes.",
      "Remove the squash from the oven and fill the center of each ring with the stuffing.",
      "Bake for another 15 to 20 minutes, or until the stuffing is set and begins to brown.",
      "Serve with Mushroom Gravy."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]