In a shallow dish, whisk together olive oil, balsamic vinegar, and salt & pepper.
Cut the acorn squash in half lengthwise with a sharp knife and scoop out the seeds with a spoon. Place squash cut side down on a cutting board and cut into ½-inch slices.
Dip the slices into the olive oil mixture and turn to coat completely.
Grease the air fryer basket and add squash slices, leaving a little room between the slices.
Cook for 6 minutes, then turn and cook for an additional 6 minutes or until the squash is fork tender.
Remove squash from air fryer and place on a serving platter. Sprinkle on feta crumbles and drizzle with honey.
Notes
Use a heavy, sharp knife to cut the squash.
Look for pre-sliced squash in your produce department.
Substitute maple syrup for the honey if preferred.
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat: 3-5 minutes at 375 degrees F.
Oven bake directions: preheat oven to 375 degrees F. Cook for 25 minutes, turn and cook for 15-20 minutes more, until squash is fork tender.