I've been making a couple of previous recipes to see if the improvements I mentioned in the notes made much of a difference.
First up was the Thai-inspired Chicken Soup. I really wanted this soup to be spicier than last time, so I bought some small Thai chili peppers at the store. Unfortunately, they weren't very spicy. Adding 1 Tablespoon of fresh chopped lemongrass did add a nice flavor to the soup, but I'll probably try one more time with spicier peppers.
Next, I made Quinoa and Butternut Squash Gratin again. This time, I increased the amount of cheese (1 cup mixed in, 1 cup on top), used 2 potato bread hamburger buns for the crumbs, almost doubled the amount of shallots and garlic, and used a 9x13" baking dish instead of a casserole dish. I also used sharp cheddar instead of gruyere. Because of the shallower pan, I reduced the cooking time to 30 minutes. This is definitely how I'll prepare this dish in the future. I pre-cooked the squash, putting the whole thing in the oven at 350F for about an hour. This makes it very easy to skin and chop. You can (obviously) skip the microwaving step if you do it this way.