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Microwave maple syrup, butter, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl at 50 percent power until butter is melted, about 1 minute, stirring occasionally.
Cut each squash half into 4 wedges. Brush flesh of squash wedges with half of syrup mixture. Arrange squash flesh side up in air-fryer basket (squash may overlap slightly). Place basket in air fryer and set temperature to 400 degrees. Cook squash until deep golden brown and tender, 19 to 24 minutes, rotating wedges halfway through cooking.
Transfer squash to serving platter, drizzle with remaining syrup mixture, and sprinkle with thyme. Season with salt and pepper to taste. Serve.