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Boiled cheese ravioli for 10 minutes. Added sliced yellow squash for the last 3 minutes. Nothing else in the pot but boiling water, not even salt. It looked fine cooking but after I drained everything in the colander, the squash rind stayed yellow but the flesh turned bluish-green on most pieces. Not all pieces though. It tastes the same as usual. enter image description hereThe color is freaky. Why did this happen?

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    Note that it's definitely possible to get at least a little bit of this color just from cooking in a pan, so it's probably not too specific to any particulars of this question. – Cascabel Sep 8 '17 at 3:46
  • As the suggested answer will tell, your question needs additional information: what did you cook the ingredienst in (material)? Please add that. – user34961 Sep 8 '17 at 7:33
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    Do you use iodized salt, and did you salt the pasta water? Iodine reacts to starch and turns blue. – PoloHoleSet Sep 8 '17 at 14:30
  • Please add a photo? – Cos Callis Sep 8 '17 at 15:54
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Probably the same reason why garlic turns blue sometimes when you cook it. http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=14

its a reaction with sulfur + copper which can naturally occur in foods.

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