Combine squash, seeds, vinegar, and sugar in a small pan and cover with water.
Simmer until the squash is tender then drain 5cm of liquid and blend until smooth.
Reduce the mixture over low heat until it reaches a ketchup consistency.
Adjust the flavor with salt, pepper, and extra vinegar.
Store the ketchup in a sterile jar in the fridge.
Wash the potato peelings and dry them thoroughly with a towel.
Heat 2.5cm of oil in a deep pan to 160°C.
Fry the peelings in small batches until golden and crunchy.
Drain the crisps on kitchen paper and season with salt and pepper.
Serve the crisps with squash ketchup and a dust of chilli powder or paprika.