1 tbsp. olive oil, divided, plus more for pan, 1/2 small butternut squash (about 1 lb), peeled and thinly sliced, 1 red onion, thinly sliced, 1 small bunch kale, thick stems discarded and leaves cut into 1-in. pieces Kosher salt and pepper.
1 medium yellow potato (about 6 oz), thinly sliced, 4 oz. thinly sliced sharp provolone cheese, 1 plum tomato, thinly sliced, 1 oz., Parmesan cheese, grated (about 1/4 cup).
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. 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.
Cover with foil, place on a baking sheet, and bake for 20 minutes. Uncover and bake until vegetables are tender and the top is browned 8 to 10 minutes. Let cool at least 12 minutes before unmolding and serving.