Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the chopped squash to the skillet and season it with the salt, pepper, nutmeg and cardamom, tossing well. Cover and cook until the squash is just fork tender, stirring once or twice, about 10 minutes. Remove the squash from the skillet and set it aside in a bowl.
In the same skillet, add another 1/2 tablespoon of olive oil over low heat. Add the shallots and garlic, stirring well and cook for 2 minutes. Add in 1 tablespoon of the butter and once it’s melted, add in the mushrooms, stirring to coat. Cook until the mushrooms soften, about 5 minutes, stirring occasionally. Turn off heat and stir in a pinch of salt and pepper. Scoop the mushrooms into another bowl and set them aside for a minute.
In the same skillet, add the remaining olive oil and butter over medium heat. Once it’s melted and sizzling, drop in the sage leaves and cook for about 30 sections per side. Remove the leaves and place them on a paper towel until ready to use.
Preheat the broil in you over to the highest setting. I like to assemble the nacho by layering half of the chips, a handful of cheese, some squash, mushrooms, another handful of cheese, and so on until I have 2 or 3 layers. This way it’s all cheesy! Pop the nachos in the oven for 2 to 3 minutes, just until the cheese melts and is bubbly and golden. Top with the sage leaves. Serve immediately with sour cream/yogurt and a drizzle of balsamic glaze if desired.