1 Tbsp olive oil

1 small butternut squash, thinly sliced

1 medium red onion, thinly sliced

1 small bunch kale,chopped

1 medium Yukon Gold potato, thinly sliced

6 oz provolone cheese, thinly sliced

1 tomatoe, thinly sliced

¼ c parmesan cheese, grated

Heat oven to 450°. Oil 9 inch springform pan. Arrange half the butternut squash in the bottom of the pan. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with salt. Top with the potatoes and half the provolone cheese. Top with remaining kale, drizzle with remaining oil and season with salt and pepper. Top with remaining onion, tomatoe, and provolone. Arrange the remaining squash on top and sprinkle with parmesan. Cover with foil, place on baking sheet and bake for 30 minutes. Remove foil and bake until vegetables are tender - 15 minutes.