Fry the cubed pumpkin in olive oil for 5 minutes, then season with salt, pepper, and lemon juice.
Cover and cook for 10 minutes until tender, then blend into a smooth purée with extra virgin olive and hazelnut oils.
Preheat the oven to 170°C.
Steam all beetroot quarters for 20 minutes until tender and set aside to cool.
Brown pumpkin rounds in a pan with olive oil, then roast in the oven for 10 minutes.
Warm the steamed beetroot with extra virgin olive oil and seasoning.
Boil the port in a pan and reduce the volume by half.
Add wine and star anise, simmer until reduced by two-thirds, and strain.
Fry beetroot leaves, chanterelles, and lemon juice for one minute, then cover and cook for one minute.
Add girolles for 30 seconds followed by trompette mushrooms, then season and stir in parsley.
Assemble by plating the purée and arranging the beetroot, pumpkin, mushrooms, parsnip, sage, and shallots with a drizzle of sauce.