As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“To serve, put roasted pumpkin in a small amount of cheese or other tender salad vegetables. Recipe source: Martha Stewart Living, October 1997. Ingredients: 6 walnut pumpkins (totaling about 9 pounds), 1 1/2 teaspoons salt, plus more for seasoning, 1/2 teaspoon freshly ground black pepper, plus more for seasoning, 1/2 cup plus 1 tablespoon nonfat sour cream, 2 teaspoons chili powder, 6 fresh chives, cut into 1/8-inch pieces, 3 tablespoons fresh breadcrumbs, lightly toasted. Directions: 1. Preheat oven to 450 degrees, with rack in center position. Vertically reduce the squash and remove seeds and fibers. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill the baking dish with 1/4 inch of water. Place the pumpkin in the pan. Cover with aluminum foil and bake until the pumpkin is pierced with a knife, 35 to 45 minutes. Remove from oven, transfer the squash to a cool surface, and let cool before handling. Reduce oven temperature to 425 degrees. 2. Use a spoon to scoop out each half of the roasted meat from a large bowl, leaving a 1/4-inch border around the six halves so they can maintain their shape. Add sour cream, chili powder, chives, and remaining teaspoon of salt and 1/4 teaspoon of pepper to the bowl. Mix with a handheld electric mixer or potato masher until smooth and evenly mixed. Season with salt and pepper. Fill six pumpkin halves with the mixture (discard the remaining six empty halves). Sprinkle with breadcrumbs on top. Bake until golden, warm, 20 to 30 minutes. Serve.”
27.04.2023 @ 01:27
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“To serve, put roasted pumpkin in a small amount of cheese or other tender salad vegetables. Recipe source: Martha Stewart Living, October 1997. Ingredients: 6 walnut pumpkins (totaling about 9 pounds), 1 1/2 teaspoons salt, plus more for seasoning, 1/2 teaspoon freshly ground black pepper, plus more for seasoning, 1/2 cup plus 1 tablespoon nonfat sour cream, 2 teaspoons chili powder, 6 fresh chives, cut into 1/8-inch pieces, 3 tablespoons fresh breadcrumbs, lightly toasted. Directions: 1. Preheat oven to 450 degrees, with rack in center position. Vertically reduce the squash and remove seeds and fibers. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill the baking dish with 1/4 inch of water. Place the pumpkin in the pan. Cover with aluminum foil and bake until the pumpkin is pierced with a knife, 35 to 45 minutes. Remove from oven, transfer the squash to a cool surface, and let cool before handling. Reduce oven temperature to 425 degrees. 2. Use a spoon to scoop out each half of the roasted meat from a large bowl, leaving a 1/4-inch border around the six halves so they can maintain their shape. Add sour cream, chili powder, chives, and remaining teaspoon of salt and 1/4 teaspoon of pepper to the bowl. Mix with a handheld electric mixer or potato masher until smooth and evenly mixed. Season with salt and pepper. Fill six pumpkin halves with the mixture (discard the remaining six empty halves). Sprinkle with breadcrumbs on top. Bake until golden, warm, 20 to 30 minutes. Serve.”