Preheat air fryer to 400° according to manufacturer's directions. Cut squash lengthwise in half; remove and discards seeds. Cut each half crosswise into ½-inch-thick slices.

Toss squash and shallot with olive oil, ½ teaspoon salt and pepper in a large bowl to coat.

Working in batches, place coated squash and shallot slices in a single layer in basket. Air-fry for 5 minutes. Shake basket; air-fry for 4 to 6 minutes more or until fork-tender. Transfer squash and shallot to a large bowl.

For syrup, stir together agave nectar, vinegar, apple pie spices, and remaining dash of salt in a small saucepan. Bring to a boil; reduce heat to medium. Simmer, uncover, for 6 to 8 minutes or until reduced to about ½ cup.

To serve, pour syrup mixture over squash in bowl; toss to coat. Arrange on a serving platter; top with cranberries, pin nuts, and mint.