In a large mixing bowl, combine the squash puree, almond milk, coconut oil, eggs, vanilla, and maple syrup.
In a separate large mixing bowl, combine the whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg.
Add the wet ingredients to the dry ingredients and stir until just incorporated.
Spread about ¾ cup of the batter over the hot waffle iron and cook for 2-3 minutes, or until the waffle is golden-brown on both sides. If you have a flipping waffle iron, flip over after 1 ½ minutes and cook for an additional 1 ½ minutes after flipping.
For The Maple Yogurt Topping:
To make the topping, combine the greek yogurt and maple syrup until mixed well. Top the waffles and sprinkle with ground cinnamon, if desired.