Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the squash cubes on the baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper. Roast for 20 minutes, or until they are caramely and tender.
While the squash is roasting, heat a skillet over medium-low heat and add the butter. Stir in the onions and garlic with a pinch of salt. Cook for 5 minutes until they soften slightly, then stir in the honey. Cook, stirring often, until the onions get golden and caramely.
Slice the bread down the center. Spread the pesto on both sides of the bread. Top with a sprinkle of the cheese. Top with the chopped kale, the onions and the squash. Sprinkle the remaining cheese on top.
Bake for 10 minutes, just until the cheese melts. Remove the breads from the oven and sprinkle with parmesan. Slice and serve.