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": "148182260934418595655f0d39069c82",
    "updated": "2025-04-24T09:22:10.597Z",
    "title": "Raw Winter Squash Salad with Brown Butter, Pecans, and Currants",
    "subtitle": "Experience the unexpected delight of raw winter squash. This salad, featuring delicate ribbons of squash, toasted pecans, and tangy currants, is best enjoyed immediately after preparation to savor the warm brown butter.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried currants",
          "red wine vinegar",
          "pumpkin or butternut squash, peeled and seeded",
          "scallions, trimmed (including ½ inch off the green tops), thinly sliced on an angle, soaked in ice water for 20 minutes, and drained well",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "brown butter",
          "extra-virgin olive oil",
          "butternut squash oil or pumpkin seed oil (optional)",
          "lightly packed mint leaves",
          "pecans, lightly toasted, some roughly chopped, some crushed"
        ]
      }
    ],
    "instructions": [
      "Place the currants in a small bowl and cover with the red wine vinegar. Allow to soak for 30 minutes.",
      "Using a vegetable peeler, create thin ribbons of squash.  For any squash pieces that are too difficult to shave, thinly julienne them with a sharp knife.  Uniformity in shape isn't critical; the goal is thin and delicate squash pieces.",
      "In a large bowl, combine the squash ribbons, soaked currants (including the vinegar), scallions, chile flakes, and a generous amount of salt and pepper. Toss thoroughly.",
      "Taste the mixture and adjust the seasoning as needed for a balanced and vibrant flavor.",
      "Drizzle the warm brown butter over the salad and toss gently. Then, add the olive oil (and a drizzle of squash or pumpkin seed oil, if desired) and toss again. Taste once more to ensure the flavors are harmonious.",
      "Finally, add the mint and pecans. Toss gently and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Winter squash, unlike many vegetables, benefits from curing in the field after harvesting. Exposure to sunlight and air enhances their sweetness and hardens their skin, contributing to their long shelf life."
  }
]