Step 1

Heat oven to 425°F. Oil a 9-inch springform pan. Arrange half of the squash in the bottom of the pan in concentric circles. Top with half of the onion, then half of the kale. Drizzle with 1/2 tablespoon oil and season with 1/4 teaspoon salt. Top with the potato and half of the provolone cheese.

Step 2

Top with the remaining kale, drizzle with the remaining 1/2 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Top with remaining onion, then tomato and remaining provolone. Arrange remaining squash on top and sprinkle with Parmesan.

Step 3

Cover with foil, place on a baking sheet and bake 20 minutes. Uncover and bake until vegetables are tender and top is browned, 8 to 10 minutes. Let cool at least 12 minutes before unmolding and serving.